Mushroom Soup

Mushroom Soup

1 h
The potato soup becomes a delicious mushroom soup when you add chanterelles or other mushrooms.


  • Cut the mushrooms into pieces. Fry in butter and set aside.
  • Peel and slice the potatoes and onion. Fry the potatoes and onion in butter in a pan.
  • Add water, pepper and stock cubes. Let the soup boil for about 15 minutes.
  • Whisk or mash the onion and potatoes. Add the mushrooms, milk and cream. Cook for a few minutes. Season with salt, wine and chives.

Mushroom Soup

How do you make mushroom soup thicker?
The easiest way to thicken a soup is to make a roux. Heat equal parts fat – butter or oil – and flour in a pan on medium heat, stirring occasionally until lightly browned with a biscuity aroma. The cooled roux is then incorporated towards the end of simmering the soup. This way, you can adjust the soup’s texture by gradually adding roux and letting it thicken the soup before adding more.
How do you make a mushroom taste stronger?
The keys to flavourful mushrooms are fat and time. First sauté the mushrooms in a dry pan on medium-high heat until the mushrooms start releasing water. Let the water evaporate in the pan until the mushrooms are almost completely dry. Then add oil or butter, salt, pepper, and a crushed clove of garlic for added flavour. The fat is crucial for developing deep flavours in the mushrooms. When they reach a nice brown colour, your mushrooms are ready to enjoy.
Why is my mushroom soup slimy?
If your mushrooms have turned slimy and dark in the fridge, they are most likely past their ‘best before’ date. We wouldn’t take a chance on slimy mushrooms but would recommend discarding them and getting new ones. Sometimes, puréeing potatoes can result in a slimy texture, as the potato starch bonds with the liquid. Using an electric whisk or a potato masher to smoothen your soup will prevent this unwanted sliminess.
What is the most flavourful mushroom?
When cooked well, most mushrooms show mild, deep, foresty flavours. However, mushroom types do vary in their intensity of flavour. On the milder end of the spectrum, we find button and oyster mushrooms. More flavourful types are portobello and shiitake. Among the most flavourful mushrooms that you may come across in stores and restaurants are chanterelles, porcini, and morels. These are rightly considered delicacies and cannot be farmed but only foraged for a limited period of time every year.


Mixed mushrooms
372 g
Mealy potatoes
Yellow onion
300 ml
White pepper
1 pinch
Cubes vegetable stock
500 ml
Cooking cream
250 ml
½ tsp
White wine or squeezed lemon juice
2 tbsp
Chopped fresh chives
20 g

A rich soup recipe to celebrate autumn ingredients

When summer is over and autumn brings chilly days and vibrant colours, what can be more satisfying than a steaming, creamy soup with mushrooms? You can use foraged or store-bought fresh mushrooms of any kind. Just make sure to give them enough time in the pan to develop deep colours and rich flavour.

What to eat with a creamy mushroom soup

You can serve this creamy mushroom soup as a starter at an autumn dinner party. The soup will look great in small bowls or cups, with mushrooms and a pinch of chopped chives or parsley on top. For added flair and flavour, make parmesan chips in the oven and serve on or beside soup. But this soup can just as well be the main dish at a weekday lunch or dinner, served with crusty bread, some cheese, and a seasonal side salad.

How to make mushroom soup without cream

If you want to avoid heavy cream in your soup, there are several options at hand. One is to substitute the dairy vegetable or vegan cream. Another is to add a couple of tablespoons of flour at the end of sautéing your onion and potatoes, creating a roux. The roux will thicken your soup as it simmers, making it extra creamy. You can then adjust the texture using semi-skimmed milk or a veggie milk alternative. A roux can also be made separately and added towards the end of simmering.

How to store leftovers

Leftover mushroom soup is easy to store. Once the soup has cooled, refrigerate it in an air-tight container for up to five days. Or you can choose to freeze the soup for up to two months. Reheat the soup on the hob, adding cream or milk to adjust the texture as needed. Defrost frozen soup in the fridge overnight before reheating.