Creamy Mushroom Soup

The Winter months have definitely arrived and that means the end of salads and cold meals! I work outdoors all day so when I come home feeling like an ice cube there is nothing better than a bowl of steamy soup (and no it doesn’t have to be Heinz!). My Cheesy Puff Rolls are amazing as soup dunkers! Two of those with a bowl of soup keep me stuffed for yonks 🙂

There will be plenty more soups to follow but let’s start with mushroom!


  • 500g mixed mushrooms, chopped
  • 250g single cream
  • 1 litre vegetable stock (make less if you want a thicker soup)
  • 1/2 brown onion, chopped
  • 1 garlic clove, minced
  • 1 tbsp olive oil


  1. In a large pan heat the oil and cook the mushrooms with the garlic and onion for 10 minutes until soft.
  2. Add your stock and simmer for a further 10 minutes.
  3. Add the cream and use a stick blender to whizz until smooth. You can use a normal blender or similar too if you prefer, I just don’t like washing up!
  4. Thats you done, slurp or dunk away!

This freezes really well and also reheats well too! Make in large batches so you can have a freezer full of quick ‘go toos’ when you’re in need of a bowl of comfort.

Nutritional Values per servings (4 servings):

170kcal | 16g fat | 2.8g carbs | 3.4g protein

2 thoughts on “Creamy Mushroom Soup

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