Creamy Mushroom Soup
Serves: 4-6 depending on serving size
  • 600g (21 oz) mixed mushrooms (I used organic flat brown mushrooms)
  • Olive oil
  • 1 onion, peeled and finely sliced
  • 2 sticks celery, trimmed and finely sliced
  • 3 cloves garlic, peeled and sliced
  • A few sprigs of fresh flat-leaf parsley
  • A few sprigs of fresh thyme, leaves picked
  • 1.5 litres (50 fl oz) chicken or vegetable stock
  • Sea salt
  • Freshly ground black pepper
  • 75ml (2.5 fl oz) single cream*
  • 4-6 slices ciabatta bread (or bread of your choice)
  • Optional: Truffle oil to sprinkle over top
  1. Peel any tough outer skins of the mushroom caps, then slice the mushrooms finely.
  2. Heat a large saucepan over a medium heat and pour in a splash of olive oil. Add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, place a lid on top and sweat gently until softened.
  3. Take out 4 tablespoons of mushrooms from the pan and put to one side (for the garnish).
  4. Pour the stock into the pan and bring to the boil. Turn the heat down and simmer for 15 minutes. Season with salt and pepper, then beat with a hand-held blender until smooth.
  5. Pour in the cream, bring just back to the boil, then turn off the heat.
  6. Serve with extra mushrooms and sliced parsley on top. Drizzle a little truffle oil over top, if using.
*If you'd like a richer, creamier soup, simply add in more cream to taste. You can also replace the cream with mascarpone if you want to go all out!
Recipe by The Kiwi Cook at