The Edit

Creamy Mushroom Soup

Creamy Mushroom Soup

Here's a great winter warmer for you! One of my favourite soups, easy to make and a real crowd pleaser. A hearty lunch served with a hunk of bread and lashings of butter but it also works really well as an amuse bouche served in dainty espresso cups. 


  • 50g butter 
  • Drizzle of rapeseed oil
  • 2 medium onions roughly diced
  • garlic cloves roughly chopped
  • 500g chestnut mushrooms
  • 1l hot chicken stock
  • 4 tbsp single cream
  • Sprig of dried thyme plus extra for garnishing 


Heat the oil and butter in a large saucepan and cook the onions and garlic until soft making sure they don't brown.

Add the mushrooms, dried thyme and cook over a high heat until the mushrooms have softened softened. Pour in the chicken stock, bring the mixture to the boil, then simmer for 10 mins or so.

Remove from the heat and discard the woody sprig of thyme, allow to cool slightly and blitz using a stick blender until smooth - I like to use my Nutribullet for this job - At this point add salt and pepper and season to taste. You might also want to add a little more chicken stock if the consistency is too thick. Finally, stir through the single cream. 

Add a drizzle of olive oil, freshly milled black pepper and a dollop of cremè fraîche to your bowl of mushroom soup and serve with crusty bread. Enjoy!

Antonia x