Cold day + cream of mushroom soup = bliss! And it has to be cream of mushroom – so velvety and luxurious in your mouth. That fresh mushrooms are packed with cold-fighting, immune-boosting goodness is just a bonus. Roll on winter, the soup’s on the stove! #selenium #soup #winter

Cream of Mushroom Soup

Serves 2-3



2tbsp butter

1 bay leaf

1 medium onion, finely chopped

2-3 garlic cloves, finely chopped

250g button mushrooms, chopped

1tbsp flour

freshly crushed black pepper, to taste

1 cup water

1 cup full cream milk at room temperature

salt, to taste

6tbsp cream

2tsp chopped parsley or coriander leaves

a pinch of nutmeg

chopped parsley or coriander leaves, to garnish



1 Melt the butter in a saucepan. Add the bay leaf and sauté until fragrant – about 4-5 seconds. Add the chopped onions and garlic. Sauté until they soften and become translucent.

2 Add the mushrooms and sauté until light brown.

3 Add the flour and sauté for 3-4 minutes, stirring often; then add freshly crushed black pepper and cook for half a minute. Add water first, followed by milk. Stir well and salt to taste.

4 Turn the heat down and allow the soup to simmer for 4-5 minutes – it will thicken as it simmers. Add the cream and chopped parsley and simmer for 2-3 minutes more. Sprinkle in the nutmeg, stir and remove from the heat. Serve sprinkled with parsley or coriander.