October is the best month for button and chestnut mushrooms, and this soup takes about 50 minutes and one pot. A potato thickens it in place of flour, so the flavour stays clean. The cream goes in at the very end. Seared mushrooms and golden croutons go on top.

55 minprep 15 min · cooking 40 min
4 servingsLunch
Easydifficulty
330 kcalper serving

Ingredients

  • 600 gbutton and chestnut mushrooms (mixed)
  • 1 (150 g)onion
  • 2 clovesgarlic
  • 1 medium (200 g)potato
  • 40 gbutter
  • 1 tbspvegetable oil
  • 800 mlvegetable or chicken stock
  • 150 mlcooking cream
  • 4 sprigsfresh thyme
  • 4 slices (about 100 g)country bread
  • 2 tbspfinely chopped parsley
  • to tastesalt
  • to tasteblack pepper

Method

  1. Prepare the mushrooms

    Wipe the button and chestnut mushrooms with a damp cloth. Do not soak them in water. Cut them into thin slices and set 100 g aside for the topping.

    cream of mushroom soup — Prepare the mushrooms

  2. Fry the onion

    Heat 20 g of the butter and the oil in a pot over medium heat. Add the finely chopped onion and cook it for 5 minutes until soft and translucent, then add the crushed garlic for half a minute.

    cream of mushroom soup — Fry the onion

  3. Sear the mushrooms

    Turn up the heat and add 500 g of the sliced mushrooms. Cook for 8 to 10 minutes, until the water has boiled off and the mushrooms start to turn golden at the edges.

    Do not overcrowd the pot, and stir only now and then. Mushrooms that fry in a dry pot taste richer than those that stew in their own liquid.

    cream of mushroom soup — Sear the mushrooms

  4. Cook the soup

    Add the potato, cut into 1.5 cm cubes, along with the thyme and the stock. Bring to the boil, turn down the heat and simmer with the lid on for 15 minutes, until the potato mashes easily with a fork.

    cream of mushroom soup — Cook the soup

  5. Blend

    Take out the thyme sprigs. Blend the soup with a stick blender for 1 to 2 minutes, until completely smooth.

    If you use a countertop blender, fill it no more than halfway and leave the lid slightly open. Otherwise the hot steam can blow it off.

    cream of mushroom soup — Blend

  6. Add the cream

    Put the soup back on low heat, pour in the cream and stir. Heat for another 3 to 4 minutes without letting it boil, then season with salt and black pepper.

    cream of mushroom soup — Add the cream

  7. Fry the topping

    Heat the remaining 20 g of butter in a frying pan over high heat and sear the 100 g of reserved mushrooms for 3 minutes. Add the bread cubes and fry for another 2 minutes, until golden brown.

    cream of mushroom soup — Fry the topping

  8. Serve

    Ladle the soup into deep bowls, top with the mushrooms and croutons, and sprinkle with parsley.

    cream of mushroom soup — Serve

What to serve with it

Serve it with a rocket salad and lemon dressing, which freshens the palate after the cream.

Per serving (approximate): 330 kcal · protein 10 g · fat 20 g · carbohydrates 30 g