catégories : soupes


Creamy Mushroom Soup

 ( 6 servings )


  • 1/4 cup of butter.
  • 1 kg of sliced, fresh mushrooms.
  • 1 onion, diced.
  • 1 1/2 tablespoon of flour.
  • 2 garlic cloves, minced.
  • 4 cups of chicken broth or 2 cubes of Chicken Stock Cube with 2 cups of water.
  • 1 cup of water.
  • 1 cup of cream.
  • salt and pepper.
  • 1 teaspoon of fresh thyme.


Creamy Mushroom Soup



1) Melt butter in a large soup pot over medium-high heat. Cook mushrooms in butter with one pinch of salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate, and the mushrooms are golden brown, about 15 minutes.

2) Set aside a few mushroom slices for garnish later. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.

3) Stir flour into mushroom mixture and cook, stirring often, for 2 minutes. Add garlic cloves and fresh thyme. Pour the chicken stock and water into mushroom mixture. Cover the pot and let it simmer (low heat) and cook for one hour.

4) Add the cream, salt, and black pepper and stir the mixture.

5) Purée the soup with a blender until smooth and thick.

6) Serve in bowls, garnished with reserved mushroom slices.


Recipe prepared by: 

Nour Njeim


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