Thick and delicious, creamy mushroom soup is so easy to make. I was actually told by my seventeen year old son that I had to put this one on the blog!
Many years ago at a beautiful French restaurant called the Manse, in Adelaide, we tasted Cream of Mushroom soup that I will never forget.
We can’t actually think of that restaurant without associating it with their soup and don’t ask me what else we ate that night! I can’t remember.
We hadn’t even ordered it, the Chef just wanted everyone to try it. Just a tiny little dishful each to taste. I have never forgotten it!! So divine it defined our memory of that special night.
High praise for a tasting dish, and what an amazing Chef. I’m sure he has no idea that my husband and I still remember it years later.
I can’t tell you if this soup is as good, but it’s definitely what I aspire to and aim for every time. I hope you enjoy it!
Ingredients
- 6-8 large white mushrooms
- 4-5 large flat brown mushrooms (or Portobello)
- 1 large red onion
- 1 large leek
- 2 medium potatoes
- 1 medium zucchini
- 1 heaped teaspoon garlic granules
- 2 Masell chicken stock cubes (vegan)
- 1/2 cup of cream or to taste
- Olive oil
- Handful of Italian flat-leaf parsley
- Extra cream for garnish
Instructions
Step 1
- In a large saucepan, sauté the chopped red onion in olive oil
- Add chopped leek and continue to sauté both for about 5 minutes
- Peel and chop the zucchini
- Peel and chop the potatoes into small cubes
- Chop up all the mushrooms into chunks
Step 2
- Throw all your chopped vegies and mushrooms in with the onions.
- Add garlic granules and stock cubes, stir well.
- Add enough water to just cover everything, no more.
- Bring to a boil then immediately turn down. Lid on.
- Simmer slowly for 25 minutes until potatoes are tender, stirring every now and then.
- At the end, add a handful of chopped Italian parsley
Step 3
- Transfer batches of the soup mixture into your blender
- Add a splash of cream per batch and blitz
- Use all the water in the saucepan, do not drain.
- Have a soup pot ready to transfer all your batches
- Gently stir the soup pot to combine all the batches evenly, stirring in any remaining cream.
When you are ready to serve, add finely chopped parsley on top. If you want you can first add a swirl of extra cream then the parsley. Delicious with garlic bread fresh from the oven.
Notes
This is a large batch of soup so if you don't use it all, it freezes very well. I sometimes use fresh garlic, when I do it's about 2-3 large cloves. For a true French version, I'd use home-made chicken stock if you have the time.
