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30-Minute Classic Cream of Mushroom Soup

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves 2 1x
  • Category: Soup
  • Diet: Vegetarian


This Classic Cream of Mushroom Soup recipe takes just 30 minutes to make, yielding a rich, steaming bowlful of creamy mushrooms soup that is both light and hearty, perfect to enjoy for lunch on a chilly day. Made with creme fraiche instead of double cream and without butter or flour this soup lets the simple mushroom flavour shine through!


  • 1/2 tbsp light oil
  • 1 banana shallot
  • sea salt
  • 1 large garlic clove
  • 1 large sprig thyme
  • 250g (9 oz) chestnut mushrooms
  • generous splash white wine
  • 450ml (2 cups) vegetable stock (made with 1/2 stock cube)
  • 1 1/2 tbsp creme fraiche
  • freshly ground black pepper


  1. Heat the oil in a large saucepan over a medium heat. Peel and finely sliced the shallot before gently frying it for a few minutes until soft and just starting to colour with a good pinch of sea salt.
  2. Peel and either crush or finely grate the garlic clove before stirring it along with the thyme sprig into the cooked shallot. Cook for another minute more until aromatic.
  3. Meanwhile, wipe any bits of mud gently from the mushrooms – you won’t want to peel them here as they’ll lose flavour, or wash them as they’ll water down the flavour of the soup – and slice them.
  4. Add the mushrooms to the pot and cook for 8-10 minutes, stirring occasionally until cooked through and starting to colour and stick to the bottom of the pan.
  5. Add the stock, bring to the boil and turn down, allowing to simmer for 5 minutes.
  6. Stir in the creme fraiche, and fish out the thyme sprig. Blitz with a stick blender and season to taste with more sea salt and a very generous amount of black pepper before serving in warm bowls.