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Cream of Mushroom Soup

Creamof Mushroom Soup flexitarian blog flexitarian recipe


Cream of Mushroom Soup

Fresh mushrooms, cream, sherry and a touch of English mustard make an elegant cream of mushroom soup in 30 minutes.  Serve with crusty bread and a salad.


125 g mushrooms
30g butter
1 vegetable stock cube
1 cup water
1 tablespoon dry sherry
2 teaspoons English mustard (mild)
1/4 cup of cream
salt and pepper
2 teaspoons shallots, sliced diagonally


  1. Chop mushrooms roughly.
  2. Melt butter in pan, add mushrooms.
  3. Cook covered for 10 mins over low heat.
  4. Add crumbled stock cube, water, sherry and mustard.
  5. Bring to boil, reduce heat and simmer 15 minutes.
  6. Puree mushrooms and liquid with hand blender.
  7. Return to saucepan, add cream and season with salt and pepper.
  8. Reheat gently, stir in shallots.

Recipe by Susan Wareham | Photograph by Matthew Gosselin | BYCCNCSA2.0