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Mushroom Soup

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This garlicky Mushroom Soup recipe is so quick, easy, and delicious. Made with a carton of mushrooms, this recipe makes 4 generous servings!

Mushroom Soup - Fab Food 4 All

This mushroom soup is so quick and simple to make and utterly delicious. 

The addition of butter and milk makes it taste like a cream of mushroom soup, and together with the garlic, it’s just heavenly!

It can be vegetarian or not, depending on whether you use vegetable or chicken stock!

My family loves this soup and it’s made from just a punnet of mushrooms, so cheap to make too. I often come across reduced mushrooms, so make this soup for lunch regularly!

It’s great served with garlic bread or garlic croutons.

Mushroom Soup in a bowl on wooden board in garden.

Storage

Any leftover Mushroom Soup can be kept in a covered bowl in the fridge for 3 days.

You can also freeze it in an airtight container. Then thaw overnight before reheating.

More Recipes Using Mushrooms

Mushrooms are so versatile. Here are a few more recipes using mushrooms from me and other bloggers that I think you’ll enjoy!

I’m sure you’ll love this creamy, garlicky mushroom soup, so give it a try!

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Mushroom Soup in a bowl Pinterest image.

Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.

Mushroom Soup in a bowl on wooden board in garden.
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4.91 from 10 votes
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Mushroom Soup

A simply delicious, creamy, garlicy mushroom soup.
Course Lunch, Starter
Cuisine British
Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes
Servings 4
Author Camilla Hawkins

Ingredients

  • 300 g / 12oz mushrooms roughly chopped
  • 50 g / 2oz butter
  • 1 large onion finely chopped
  • 2 Cloves garlic crushed
  • 25 g / 1oz Plain flour
  • 400 ml / ¾ pt milk
  • 400 ml / ¾ pt chicken or vegetable stock
  • salt and pepper
  • A few chives snipped to garnish (optional)

Instructions

  • Melt the butter in a pan.
  • Add the onion and garlic and sweat under a lid gently on a low heat until softened, stirring occasionally (about 10 mins).
  • Add the mushrooms to the pan and cook gently for 5 minutes.
  • Add the flour and stir for 1 minute.
  • Stir in the stock, milk and seasoning.
  • Liquidise and adjust seasoning if necessary, bring back to serving temperature.
  • Serve garnished with snipped chives (optional).

Notes

I find a stainless steel hand blender invaluable for soup making as there is no need to wait for the soup to cool down and it negates the need to transfer it to a liquidiser.

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Reader Interactions

Comments

    • Camilla

      Thanks Jeanne, I only remember tomato soup as a child or thin consomme’s my grandmother would make with meat balls and white doughy balls in (a Danish traditional soup).

      Reply

  17. Maya Russell

    Superb recipe – great with crusty bread. (I really need to get a hand blender as I want to make more soups.)

    Reply

    • Camilla

      Maya, we had a hand blender as a wedding present and then getting one with a stainless steel stick revolutionised soup making as I no longer needed to wait for the soup to cool in order to blend of liquidise! You can get them really cheaply these days!

      Reply

  25. Under The Blue Gum Tree

    I tend to go for chunky soups but your post has made me remember just how much I enjoy the simplicity of a creamy mushroom soup. I will have to try this recipe 🙂

    Reply

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