Go Back

Cream of Mushroom Soup



  • 1 brown onion
  • 3 garlic cloves
  • 650 g white buttom mushrooms
  • 1 Tbsp oil
  • 1.25 L vegetable stock
  • 3-4 small sprigs of thyme or rosemary*
  • Salt and pepper, to taste

Cream options

  • ½ cup raw cashews + 1 cup of water (vegan-friendly) OR
  • ½ cup dairy pouring cream


  • If you're preparing the vegan friendly version, place cashews into a bowl and pour over cold water until the cashews are covered. Leave to soak for 30 minutes.
  • Peel and slice onion into half moons. Peel and roughly chop garlic.
  • Wash mushrooms. Slice.
  • Heat oil in a soup pot over a medium-low heat. Saute onions and garlic for five minutes, or until the onions are soft and clear.
  • Add mushrooms and saute for another five minutes - the mushrooms should have shrunken in size.
  • Pour in the vegetable stock. Add a little extra water if needed to cover the mushrooms. Add your sprigs of thyme. Mix altogether.
  • Bring the soup to a boil and then reduce to a simmer for 15 minutes.
  • Turn the heat off and let the soup cool. Blend in batches in a food processor, or blend using a stick blender - blend, blend, blend until the soup is perfectly smooth! Return soup back to the soup pot. Season with a few twists of both the salt and pepper shaker.
  • If making the vegan-friendly version, blend cashews with water until you've created a super smooth cashew cream. Pour into the soup and mix well - you can reserve a little cream if you'd like for a garnish. Otherwise if making the non-vegan friendly, then pour cream into soup and mix well. Taste test and adjust seasoning if needed.


* Or sub for a sprinkle of dried herbs