5 August 2020

Best Ever Cream Of Mushroom Soup

Best Ever Cream Of Mushroom Soup

Course Entree, Main Dish
Cuisine Modern Australian
Servings 6


  • 1/4 cup unsalted butter
  • 950 g sliced fresh mushrooms
  • 1 pinch salt
  • 1 brown onion diced
  • 1 1/2 tablespoons all-purpose flour
  • 6 sprigs fresh thyme
  • 2 cloves garlic peeled
  • 4 cups chicken stock
  • 1 cup water
  • 1 cup thickened cream
  • 1 pinch salt and freshly ground black pepper to taste
  • 1 teaspoon fresh thyme leaves for garnish or to taste
  • Chopped parsley to serve


  • Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low.
  • Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few mushroom slices for garnish later.
  • Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
  • Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
  • Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
  • Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves or chopped parsley.
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