Mushroom soup

Categories: Soups, Vegetarian recipes

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Mushroom soup

There’s nothing better than a hot bowl of soup on a cold winter’s day. I knew my husband would call to ask whether I made soupand I had some mushrooms and made this incredible soup! I added onion and the result was a nice rich mushroom soup.  The mushroom onion combo was really delicious, and the soup was a huge success!

Makes 4 servings


50 grams butter / 3 Tbsp oil
1 large onion
2 heaped Tbsp flour
20 champignon mushrooms
1+1/4 liters water
250 ml half and half cream
1/4 bunch parsley
Pinch of nutmeg
2 Tbsp chicken bouillon
Ground black pepper
Salt (if needed, to taste)


1.  Dice the onion. Heat 3-4 Tbsp of oil in a pot and add the onion. Sauté until golden. Add the flour + 1 Tbsp oil and stir until the flour dissolves.

2. Slice the mushrooms and add to the onion. Stir for a few seconds and add the water, parsley, nutmeg, and seasoning.

3. Cook for around 45 minutes and add cream. Cook for another two minutes, taste to adjust seasoning, and remove from heat.

Good to know…
If it’s too thick, add more liquid. You can make this without the parsley and the cream.

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