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Creamy mushroom soup with garlic croutons

September 20, 2017 by Lucy Parissi Leave a Comment

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This creamy mushroom soup is like a hug in a bowl! Use both wild and cultivated mushrooms for maximum flavour.

This creamy mushroom soup is like a hug in a bowl! Make it with both wild and cultivated mushrooms for maximum flavour. Leave the cream and butter out for a vegan version | Supergolden Bakes

Mushrooms are one of those ingredients that you either LOVE or hate. There doesn’t seem to be much middle ground and I am firmly in the love camp. I even loved mushrooms as a child – especially coated in breadcrumbs and pan fried with lots of garlic!

I try to sneak mushrooms in a lot of my recipes, but unfortunately neither of my children have embraced them yet and will literally pick them out of stir fries and casseroles.

I can’t wait for them to develop slightly more sophisticated palates! I can’t remember when that kicked in for me, but I think I was a lot less fussy as a child (my mother probably would beg to differ).

This creamy mushroom soup is like a hug in a bowl! Make it with both wild and cultivated mushrooms for maximum flavour. Leave the cream and butter out for a vegan version | Supergolden Bakes

This mushroom soup came about because I had asked my husband to get me some mushrooms for the pierogi recipe I posted recently… and he came back with enough mushrooms to feed an army. I needed a way to use the surplus and making a soup seemed like the easiest way to use lots of them at once.

Now mushroom soup tastes absolutely delicious – provided, again, that you are a mushroom lover – but it it is not much of a looker. In fact, it looks slightly off putting as it is sort of sludgy grey/brown colour. But dress it up with a few fried garlic mushrooms and some croutons and you have a dinner party worthy starter!

If you would like to soup to be a bit more substantial, you could add a potato or two, which will make it a bit thicker and more velvety.

Instead of potatoes, I really like adding a handful of cooked chestnuts which go really well with mushrooms and lend a bit of sweetness to the soup. You can buy them vacuum-packed or tinned these days. Leave the butter and cream out for a vegan version.

This creamy mushroom soup is like a hug in a bowl! Make it with both wild and cultivated mushrooms for maximum flavour. Leave the cream and butter out for a vegan version | Supergolden Bakes

If you are looking for more mushroom recipes, then these are for you

  • Which one is your favourite, Chicken Marsala or Beef Bourguignon?
  • No cream in this pasta with chicken and garlic mushrooms
  • Creamy mushroom and spinach gnocchi from Salt and Lavender
  • Mushroom and lentil soup with miso from Lauren Caris Cooks
  • Quinoa spinach and mushroom risotto
This creamy mushroom soup is like a hug in a bowl! Make it with both wild and cultivated mushrooms for maximum flavour.

Mushroom Soup

Lucy Parissi | Supergolden Bakes
This delicious creamy mushroom soup is easy to prepare and is equally good for lunch with some crusty bread or dressed up to serve as a dinner party starer.
5 from 1 vote
Print Rate
Course: Soup
Cuisine: Continental
Keyword: Creamy Mushroom Soup, Mushroom Soup
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4 servings
Calories: 404kcal

Ingredients

For the croutons

  • 4 slices stale bread cubed
  • 2 tbsp olive oil
  • ½ tsp garlic granules
  • ½ tsp dried herbs I used Herbs de Provence
  • 1 tbsp butter
  • 1 tbsp olive oil to fry
  • 1 onion finely diced
  • 2 garlic cloves minced
  • ½ tsp dried herbs I used Herbs de Provence

For the soup

  • 600 g | 1lb 3 1/2oz mushrooms, preferably a mix of wild and cultivated, sliced
  • 100 g | 3 1/2 oz cooked chestnuts or cubed potato
  • 750 ml | 3 cups hot vegetable stock
  • 125 ml | 1/2 cup single pouring cream + extra to drizzle
  • salt and pepper to season
  • fresh thyme leaves to garnish

Instructions

  • Toss the bread cubes in the garlic granules and herbs. Heat the olive oil in a non-stick pan and then fry the bread cubes, stirring often, until nicely coloured. Set aside.
  • Select a handful of small mushrooms and pan fry in the same pan you made the croutons for five minutes. Set aside.
  • Heat the olive oil and butter in a large pot and fry the onion and garlic over low heat until softened - about 5 minutes.
  • Stir in the remaining mushrooms and continue to fry, stirring often, for a further 5-6 minutes.
  • Add the chestnuts or potato and stock and bring to the boil.
  • Reduce the heat to a simmer and cook for 30 mins.
  • Use a blender to blitz the soup, in batches if necessary, until completely smooth.
  • Return to the pot and stir in the cream - heat until warmed through.
  • Check the seasoning and add salt and pepper to taste.
  • Serve the soup sprinkled with thyme, garnished with a drizzle of cream and olive oil, a handful of croutons and a few mushrooms.

Nutritional Info

Calories: 404kcal | Carbohydrates: 38g | Protein: 9g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 50mg | Sodium: 1237mg | Potassium: 713mg | Fiber: 3g | Sugar: 7g | Vitamin A: 947IU | Vitamin C: 16mg | Calcium: 84mg | Iron: 2mg
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!

This creamy mushroom soup is like a hug in a bowl! Make it with both wild and cultivated mushrooms for maximum flavour. Leave the cream and butter out for a vegan version | Supergolden Bakes

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HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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