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Creamy Mushroom Soup

Serves icon Serves 4
Cook Time icon 35 min

This deliciously rich and creamy mushroom soup is quick, easy, and perfect for cold winter nights or packed in a thermos for a cosy lunch on the go.

What do I need?

  • 500 g Swiss Brown mushrooms
  • 3 cloves garlic, minced
  • 1 Tbsp olive oil
  • 1 pinch salt and pepper
  • 4 Tbsp butter
  • 1/4 cup plain flour
  • 3 cups Campbell’s Real Vegetable Liquid Stock
  • 1 tsp soy sauce
  • 1/8 tsp dried thyme
  • 1/2 cup thickened cream

How do I make it?

  1. Wash the mushrooms to remove any dirt, then slice them.
  2. Heat the olive oil in a large saucepan over medium heat. Add the mushrooms along with a pinch of salt and pepper. Sauté until they’ve released their moisture, the liquid has evaporated, and the mushrooms are deeply browned. Stir in the garlic and cook for another minute.
  3. Add the butter and flour. Stir well and cook for about two minutes, or until the mixture smells toasty and the butter is golden brown.
  4. Pour in the vegetable stock, soy sauce, and thyme. Stir to lift any bits from the bottom of the pan and bring to a simmer. The soup should thicken slightly as it heats.
  5. Stir in the thickened cream and let it warm through. Taste and adjust the seasoning if needed.
  6. Serve hot with crusty bread for dipping.