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–+ servings

Cream of Mushroom Soup

A simple, silky cream of mushroom soup made with chestnut mushrooms, garlic and thyme. Easily made vegan with plant-based cream and vegan blue cheese.
5 from 1 vote
DieTARY CHOICEEgg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Low Fat Recipes, Nut-Free Recipes, Vegan Recipes, Vegetarian Recipes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Quick & Easy, Soups
Cuisine English, French
Servings 4 servings
Calories 161 kcal

Equipment

1 large saucepan with lid
1 handheld blender or blender

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 2 tbsp olive oil
  • 100 g onion about 1 medium, finely sliced
  • 500 g chestnut mushrooms or a mix of wild mushrooms, roughly chopped
  • 3 garlic cloves grated
  • 3 sprigs fresh thyme
  • 500 ml vegetable stock
  • 60 ml cream of choice single, double, oat or soya
  • Salt and black pepper to taste

TO SERVE: (optional)

  • Blue cheese or vegan blue cheese crumbled
  • A few thyme leaves

Instructions
 

  • Heat the olive oil in a large saucepan over a medium-high heat. Add the onion and fry for about 6 minutes, until soft.
    2 tbsp olive oil, 100 g onion
  • Add the mushrooms, garlic and thyme. Cook for about 15 minutes, stirring from time to time, until the mushrooms have released their water and are cooked.
    500 g chestnut mushrooms, 3 garlic cloves, 3 sprigs fresh thyme
  • Pour in the vegetable stock and bring to the boil. Reduce the heat, cover the pan and simmer for 10 minutes.
    500 ml vegetable stock
  • Remove the thyme stalks. Blend the soup until smooth with a stick blender or jug blender.
  • Stir in the cream and season to taste with salt and pepper.
    60 ml cream of choice, Salt and black pepper
  • Ladle into bowls and, if using, crumble a little blue cheese over the top before serving.
    Blue cheese or vegan blue cheese, A few thyme leaves

Notes

  • Vegan: use plant-based cream, a vegan stock and vegan blue cheese.
  • Gluten-free: check that your stock is gluten-free.
  • Freezing: freeze before adding the cream for up to 3 months.
  • Storage: keep covered in the fridge and eat within 48 hours.

Nutrition

Serving: 1servingCalories: 161kcalCarbohydrates: 10gProtein: 4gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 17mgSodium: 510mgPotassium: 620mgFiber: 1gSugar: 5gVitamin A: 487IUVitamin C: 3mgCalcium: 42mgIron: 1mg

Find this recipe online:

Cream of Mushroom Soup

https://theflexitarian.co.uk/recipe-items/cream-of-mushroom-soup/