Creamy Mushroom Soup

Creamy Mushroom Soup

Super B mushroom soup recipe


  • 500g mushrooms (sliced)
  • ½ yellow onion (diced)
  • ¼ cup butter
  • 1 tbsp plain flour
  • 1 clove garlic
  • 600ml chicken stock
  • ½ cup heavy cream
  • black pepper


Melt butter in pan over medium heat and add mushrooms. Cook until mushrooms brown and all the juices evaporate, for about 15 minutes. Add onions and fry till soft.

Stir in flour and cook for around 2 minutes to remove raw flour taste. Add chicken stock and garlic clove and simmer cook for 15 minutes.

Using an immersion blender, puree mixture till smooth and thick.

Add heavy cream and mix evenly. Season with black pepper and serve.



  • You can use only white mushrooms, or a mixture of white mushrooms and portobello mushrooms. If using portobello mushrooms, be sure to remove the gills.


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