Morbi vitae purus dictum, ultrices tellus in, gravida lectus.

Rich & Creamy Mushroom Soup

A warm and delicious mushroom soup to add to your home menu,
5 from 1 vote
Prep Time 20 minutes
Cook Time 30 minutes
Course Culinary Collection, Soups, Breads and Stews
Cuisine American, South African
Servings 6


  • 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 vegetable stock
  • 15 ml chopped thyme leaves
  • 125 ml cream

To Serve:

  • cream
  • fried mushrooms
  • fresh thyme leaves
  • *miso paste adds a delicious savoury richness to the soup


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