Yummy Mushroom Soup

What is more comforting and yummy than a bowl of earthy mushroom soup? This is an easy recipe where I really cut back on the heaviness of cream. I always put a little bit of dried wild mushrooms to my soup as it adds to the depth of flavor.

One of my favorite meals especially when the weather is chilly outside is a warm bowl of mushroom soup with avocado toast.



Yummy Mushroom Soup

Serves 4Print This Recipe


3 tbs butter

1 ½ lbs mushrooms, chopped (any mushrooms you like – the wilder the better)

1 cup dried mixed mushroom, chopped (rehydrated)

1 large red onion or 2 small shallots, chopped

1 stalk celery, chopped

3 tbs. flour

1 tbsp. Organic Vegetable Base (or 2 soup cubes)

6-8 cups water

1 cup milk

3 tbsp cream (optional)

½ bunch of parsley, chopped (optional)



  • Heat 2 tbsp. butter in a pot.
  • Add the chopped mushrooms.
  • Sauté mushroom on high heat until cooked – about 10 minutes.
  • Set aside.
  • In a pot heat 1 tbsp. butter.
  • Add chopped onions and celery.
  • Add 1 tbsp. bouillon base.
  • Sauté for about 3-4 minutes.
  • Add 3 tbsp flour.
  • Sauté for a minute.
  • Add 6 cups of water.
  • Add about 3/4th of the sautéed mushrooms.
  • Allow this mixture to simmer for about 20 minutes.
  • Add salt and pepper to taste.
  • Using a hand blender, puree the mixture.
  • Add ¾ to 1 cup of milk and simmer.
  • Add cream if you wish and simmer for 5 more minutes.
  • Garnish with chopped parsley and chili flakes
  • Serve hot.


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