Mushroom cream soup is a timeless classic of refined home cooking: smooth, aromatic and deeply flavorful. Built on carefully selected mushrooms, a well-crafted vegetable stock and a gentle finishing touch, this recipe delivers richness without heaviness. Ideal as an elegant starter or a comforting first course, it rewards precision and quality ingredients. Let’s see how to make it. Mushroom Cream Soup.
Vegetarian
Classic
Gourmet
Vegetarian
Mushroom Cream Soup
Mushroom Cream Soup is a smooth and elegant dish made with finely chopped mushrooms, vegetable stock, cream and a touch of aromatic white wine. Perfect as a refined starter or first course.
Ingredients
- Mixed mushrooms, finely chopped 250 g
- Onion, finely chopped 30 g
- Vegetable stock 1 l
- Butter 60 g
- Flour 30 g
- Semi-heavy cream 250 ml
- Aromatic white wine (Sauternes or Riesling) 6 tbsp
- Salt to taste
- Black pepper to taste
Tools
- Saucepan
- Whisk
- Fine sieve or blender
- Wooden spoon
Instructions
- Combine mushrooms and onion in the vegetable stock and simmer gently for about 20 minutes.
- Strain or blend until completely smooth.
- Return the mushroom purée to low heat.
- In a bowl, work butter and flour together to form a smooth paste.
- Whisk the roux into the soup, stirring constantly to avoid lumps.
- Let it thicken slightly, then season with salt and pepper.
- Add the cream and simmer gently until a velvety consistency is reached.
- Remove from heat and stir in the aromatic wine just before serving.
Nutritional values (per serving)
Calories
385 kcal
385 kcal
Fat
30 g
30 g
Carbohydrates
18 g
18 g
Protein
7 g
7 g
Sugar
5 g
5 g
Fiber
2 g
2 g
Sodium
420 mg
420 mg
This post is also available in: Italiano (Italian)
