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Rich & Creamy Mushroom Soup

Rich & Creamy Mushroom Soup


For 6

You will need...

  • 15 ml olive oil
  • 40 g butter
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 leek, sliced
  • 1 large sweet potato, peeled and chopped
  • 45 ml dry sherry
  • 15 ml miso paste, optional
  • 200 g portabellini mushrooms, sliced
  • 200 g button mushrooms, sliced
  • 750 ml (3 cups) vegetable stock
  • 15 ml chopped thyme leaves
  • 125 ml (1/2 cup) cream

Rich & Creamy Mushroom Soup Method

  1. Heat the oil and half the butter in a large pan over a low heat. Add the onion, garlic and cook for 7 minutes.
  2. Add the leek and sweet potato and cook for 5 minutes. Stir in the sherry and miso paste.
  3. Reserve 50g of each mushroom and add the balnce of the mushrooms to the pot. Cook for 3 minutes.
  4. Add the stock and thyme leaves. Bring to a boil then simmer for 10 – 15 minutes. Remove the pan from the heat and cool.
  5. Blend in a blender, retune the soup to the pan and reheat, adding the cream seasoning to taste.
  6. Meanwhile, melt the remaining 25g butter in a frying pan over a medium heat. Fry the reserved mushrooms until golden and browned.
  7. Ladle the soup into bowls, drizzle with extra cream and garnish with pan-fried mushrooms and fresh thyme.
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