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Mushroom soup is incredibly popular and here is such an easy recipe, you can whip it up in under 20 minutes. And if you add some crusty breads and cheese, you may just have a simple but nice little meatless dinner on your hands! Enjoy!

Mushroom soup

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Recipe by Anna Muller Course: Main, StarterDifficulty: Easy

6 – 8

Total time



One of the creamiest mushroom soup recipes you will find on the internet and it has been tried and tested so that you can make it knowing it will come out to be delicious!


  • 1 Large onion

  • 1 Large carrot

  • 45 ml Olive oil

  • 250 g Large brown mushrooms

  • 30 ml Butter

  • 250 g White button mushrooms, sliced

  • 1 x 425 g Can of cream of mushroom soup

  • 1 packet Wild mushroom soup (or cream of mushroom)

  • Finely chopped garlic (to taste)

  • 45 ml Dry sherry (optional)

  • Generous pinch of ground nutmeg

  • Freshly-milled black pepper

  • 65 ml Finely snipped plain or garlic chives


  • Using the coarse grater blade in your processor, grate the onion and carrot. Heat the oil and add the onion and carrot and sauté until soft and golden.
  • Meanwhile, grate the brown mushrooms by hand or in your processor. When the onion and carrot are golden, add the butter to the mixture. When melted, add the mushrooms (brown as well as the white) and sauté until they have released their juices and are cooked through.
  • Add the can of soup and fill the empty can water. Add to the soup and mix well.
  • Now mix the soup powder with a little cold water and whisk into the soup. Add the garlic and leave the soup to simmer until thick, about 5 minutes.
  • Add the sherry, if using and then season to taste with nutmeg and black pepper.
  • Stir in the chives and serve with sour cream, croutons, cheese crackers or any garnish or accompaniment of your choice.

    Serves 6 – 8

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