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Hearty Mushroom Soup

Get your fill of mushrooms with this light and creamy soup
Difficulty Level: Easy
Serves: 4


3 tablespoons of butter
1 brown onion, diced
4 cloves of garlic, diced
500g of cup or button mushrooms, sliced roughly
4 teaspoons of thyme, chopped
½ cup of dry white wine
4 tablespoons of all-purpose flour
3 cups of vegetable stock
1 teaspoon of garlic powder
150ml of heavy cream
Salt and pepper, to taste
Shredded parsley, to serve


  1. Melt the butter in a large saucepan on medium heat and sauté the onion and garlic for a few minutes, or until fragrant
  2. Add in the mushrooms and half of the thyme and cook for 5 mins. Add in the wine and cook for a further 5 mins
  3. Stir in the flour and then mix in the stock. Increase the heat and bring the mixture to a boil for 2 mins and then reduce the heat and bring the mixture back to a simmer
  4. Cover the saucepan and allow the soup to simmer for 10-15 mins, stirring occasionally. The soup will slowly thicken
  5. Stir in the cream and simmer for a final couple of minutes, seasoning with salt and pepper (to taste)
  6. Serve hot, topped with parsley and the remaining thyme and a side of bread