Creamed mushroom soup

May 5, 2015 (Last Updated: January 11, 2019)

Creamed mushroom soup

Serves: 4
Cooking Time: 20 mins


  • 30ml (2 tbsp) olive oil
  • 10g (1 tbsp) butter
  • 1 onion, finely chopped
  • 15ml (1 tbsp) fresh ginger
  • 2 garlic cloves, chopped
  • 500g button mushrooms, chopped
  • 45ml (3 tbsp) dry sherry
  • 1,5L vegetable stock, hot
  • 250ml (1 cup) fresh cream



Heat the oil and butter in a large pot and sauté the onion, ginger and garlic for a few minutes. Stir in the mushrooms and toss to combine. Cook until the mushrooms are a little dry.


Add the sherry and cook for a few seconds. Pour in the stock and continue to cook for a minute. Use a hand blender to blend until smooth.


Stir in the cream and serve hot


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