Vegetarian · Winter
1 July 2025
Cream of Mushroom Soup
A rich, creamy mushroom soup made with roasted portobellos and a dried mushroom stock. One that will make you never want to have pre made soup again.
Ingredients
- 1 cup (~50g) dried mixed mushrooms
- 6 portobello mushrooms, stalks removed
- 4 cloves garlic, crushed
- 6 cubes salted butter (about ½ tbs each)
- ½ tbs dried thyme leaves
- Olive oil
- 250ml pouring cream
- Finely chopped chives, to garnish
Method
- Roast the Mushrooms. Preheat the oven to 220°C fan-forced.
- Arrange portobello mushrooms on a oven tray. Scatter over garlic and add butter cube to each of the mushrooms. Sprinkle with thyme, salt, and pepper.
- Drizzle with olive oil. Roast for 25–30 minutes, or until mushrooms are softened completely.
- Make a mushroom stock. Add dried mushrooms to a small pot with 1L of water, cover and gently simmer.
- Blend together. Transfer the roasted mushrooms and garlic (along with any juices) into a blender or large pot.
- Add strained mushroom stock and cream and blend until smooth. (If using a pot, use an immersion blender.)
- Gently simmer the Soup: Pour the blended mixture into a large saucepan if not already using one. Bring to a gentle simmer over medium heat.
- Taste and adjust seasoning with salt and freshly ground black pepper if needed.
- Serve. Ladle soup into bowls and garnish with finely chopped chives.
- Serve with crusty bread or a swirl of cream for an extra touch.
Notes
You don't need to make your own mushroom stock, you can use vegetable stock as an option.
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