Mushroom Soup

Name: Mushroom Soup
Total time: 50 min
Yield: 4 servings
Ingredients: 1 piece Yellow onion; 2 clove Garlic; 50 g Butter; 500 g Button mushrooms; 4 sprig Fresh thyme; 30 g Plain flour; 750 ml Vegetable stock; 1 tsp Salt; 1 tsp Ground black pepper; 100 ml Double cream

50 min · 23 min active · makes ~1.55 l · Medium

Creamy mushroom soup with sautéed button mushrooms, softened onions, garlic and fresh thyme. Serves 4.

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Mushroom Soup

Creamy mushroom soup with sautéed button mushrooms, softened onions, garlic and fresh thyme. Serves 4.

See more →

TOTAL TIME

50 min

ACTIVE TIME

23 min

QUANTITY

~1.55 l

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/10

Tools0/8

Ingredients

0/10 gathered · 4 servings

1piece

2clove

50g

500g

4sprig

30g

750ml

1tsp

100ml

#	Quantity	Notes	State
1	1piece	—	—
2	2clove	—	—
3	50g	—	—
4	500g	—	—
5	4sprig	—	—
6	30g	—	—
7	750ml	—	—
8	1tsp	—	—
9	1tsp	—	—
10	100ml	—	—

Tools

9 items

Serveware

1 item

Procedure

23 steps

1 of 23

Peel the yellow onion

Yellow onion · 1 piece

⏱ 20s

ResultPeeled yellow onion

2 of 23

Finely chop the peeled onion into small, even pieces.

Peeled yellow onion · step 1

⏱ 40s

ResultFinely chopped yellow onion

3 of 23

Tip the finely chopped onion into the saucepan.

Finely chopped yellow onion · step 2

⏱ 8s

ResultFinely chopped yellow onion

4 of 23

Peel the garlic cloves and discard the skins.

Garlic · 2 clove

⏱ 20s

ResultPeeled garlic cloves

5 of 23

Finely chop the peeled garlic cloves.

Peeled garlic cloves · step 4

⏱ 30s

ResultFinely chopped garlic

6 of 23

Add the finely chopped garlic to the saucepan with the onion.

Finely chopped garlic · step 5

⏱ 8s

ResultFinely chopped garlic and finely chopped yellow onion

7 of 23

Add the butter to the saucepan.

Butter · 50 g

⏱ 8s

ResultFinely chopped garlic and finely chopped yellow onion and butter

8 of 23

Set the pan over a medium-low heat and stir the onion, garlic and butter together, cooking gently and stirring regularly until the onion is completely soft and translucent but not coloured.

⏱ 7 min

ResultSoftened onion and garlic

9 of 23

Tip the mushrooms into the colander and rinse briefly under cold running water.

Button mushrooms · 500 g

⏱ 30s

ResultRinsed button mushrooms

10 of 23

Slice the rinsed mushrooms evenly, about 3–4 mm thick.

⏱ 1 min 30s

ResultSliced mushrooms

11 of 23

Add the sliced mushrooms to the saucepan with the softened onion and garlic.

Sliced mushrooms · step 10

⏱ 8s

ResultSoftened onion and garlic and sliced mushrooms

12 of 23

Lay the thyme sprigs on top of the mushrooms in the pan.

Fresh thyme · 4 sprig

⏱ 10s

ResultSliced mushroom mixture

13 of 23

Raise the heat to medium and cook, stirring frequently, until the mushrooms have released all their liquid and that liquid has evaporated, leaving the mushrooms dark and tender.

⏱ 8 min

ResultSautéed mushroom mixture

14 of 23

Sprinkle the flour over the mushroom mixture.

Plain flour · 30 g

⏱ 8s

ResultSautéed mushroom mixture and plain flour

15 of 23

Stir constantly for about a minute so the flour coats everything and cooks out its raw taste.

⏱ 1 min

ResultFlour-coated mushroom mixture

16 of 23

Pour the vegetable stock into the pan in a steady stream, stirring as you go to prevent lumps.

Vegetable stock · 750 ml

⏱ 10s

ResultFlour-coated mushroom mixture and vegetable stock

17 of 23

Bring the soup to a gentle simmer, then reduce the heat to low and cook uncovered for 20 minutes, stirring occasionally, until the soup has thickened and the flavours have melded.

⏱ 20 min

ResultSimmered mushroom soup

18 of 23

Fish the thyme sprigs out of the soup with a spoon and discard them.

⏱ 15s

ResultThyme sprigs

19 of 23

Add the salt to the soup.

Salt · 1 tsp

⏱ 8s

ResultThyme sprigs and salt

20 of 23

Add the black pepper to the soup.

Ground black pepper · 1 tsp

⏱ 8s

ResultThyme sprigs and salt and ground black pepper

21 of 23

Stir the seasoning through the soup thoroughly.

⏱ 15s

ResultSeasoned mushroom soup

22 of 23

Pour the double cream into the soup.

Double cream · 100 ml

⏱ 8s

ResultSeasoned mushroom soup and double cream

23 of 23

Stir the cream through gently and warm the soup over a low heat for another minute until it is heated through and silky.

⏱ 1 min

ResultCreamy mushroom soup

Total Time50 min

#	Product	Action
1	1 piece	Peel the yellow onion⏱ 20sResultPeeled yellow onion
2	Peeled yellow onionstep 1	Finely chop the peeled onion into small, even pieces.⏱ 40sResultFinely chopped yellow onion
3	Finely chopped yellow onionstep 2	Tip the finely chopped onion into the saucepan.⏱ 8sResultFinely chopped yellow onion
4	2 clove	Peel the garlic cloves and discard the skins.⏱ 20sResultPeeled garlic cloves
5	Peeled garlic clovesstep 4	Finely chop the peeled garlic cloves.⏱ 30sResultFinely chopped garlic
6	Finely chopped garlicstep 5	Add the finely chopped garlic to the saucepan with the onion.⏱ 8sResultFinely chopped garlic and finely chopped yellow onion
7	50 g	Add the butter to the saucepan.⏱ 8sResultFinely chopped garlic and finely chopped yellow onion and butter
8	—	Set the pan over a medium-low heat and stir the onion, garlic and butter together, cooking gently and stirring regularly until the onion is completely soft and translucent but not coloured.⏱ 7 minResultSoftened onion and garlic
9	500 g	Tip the mushrooms into the colander and rinse briefly under cold running water.⏱ 30sResultRinsed button mushrooms
10	—	Slice the rinsed mushrooms evenly, about 3–4 mm thick.⏱ 1 min 30sResultSliced mushrooms
11	Sliced mushroomsstep 10	Add the sliced mushrooms to the saucepan with the softened onion and garlic.⏱ 8sResultSoftened onion and garlic and sliced mushrooms
12	4 sprig	Lay the thyme sprigs on top of the mushrooms in the pan.⏱ 10sResultSliced mushroom mixture
13	—	Raise the heat to medium and cook, stirring frequently, until the mushrooms have released all their liquid and that liquid has evaporated, leaving the mushrooms dark and tender.⏱ 8 minResultSautéed mushroom mixture
14	30 g	Sprinkle the flour over the mushroom mixture.⏱ 8sResultSautéed mushroom mixture and plain flour
15	—	Stir constantly for about a minute so the flour coats everything and cooks out its raw taste.⏱ 1 minResultFlour-coated mushroom mixture
16	750 ml	Pour the vegetable stock into the pan in a steady stream, stirring as you go to prevent lumps.⏱ 10sResultFlour-coated mushroom mixture and vegetable stock
17	—	Bring the soup to a gentle simmer, then reduce the heat to low and cook uncovered for 20 minutes, stirring occasionally, until the soup has thickened and the flavours have melded.⏱ 20 minResultSimmered mushroom soup
18	—	Fish the thyme sprigs out of the soup with a spoon and discard them.⏱ 15sResultThyme sprigs
19	1 tsp	Add the salt to the soup.⏱ 8sResultThyme sprigs and salt
20	1 tsp	Add the black pepper to the soup.⏱ 8sResultThyme sprigs and salt and ground black pepper
21	—	Stir the seasoning through the soup thoroughly.⏱ 15sResultSeasoned mushroom soup
22	100 ml	Pour the double cream into the soup.⏱ 8sResultSeasoned mushroom soup and double cream
23	—	Stir the cream through gently and warm the soup over a low heat for another minute until it is heated through and silky.⏱ 1 minResultCreamy mushroom soup
Total Time		50 min

Serving

Ladle the hot soup into 4 warmed soup bowls, dividing it evenly.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	304kcal
	7g
	20g
	12g
	21g
	5g
	2g
	2,175mg

Ingredients0/10

Tools0/8

Recipe

Mushroom Soup

Creamy mushroom soup with sautéed button mushrooms, softened onions, garlic and fresh thyme. Serves 4.

What you’ll doYou will soften onion and garlic in butter, then add sliced mushrooms and cook them until their liquid evaporates. Dust with flour, stir it in to remove the raw taste, then add stock and simmer for 20 minutes. Remove the thyme, season, stir in cream over low heat, and ladle into bowls.

Serves4

Total50 min

LevelMedium

Ingredients

Yellow onion1 piece
Garlic2 clove
Butter50 g
Button mushrooms500 g
Fresh thyme4 sprig
Plain flour30 g
Vegetable stock750 ml
Salt1 tsp
Ground black pepper1 tsp
Double cream100 ml

Tools

SpoonLarge heavy based saucepanChef's knifeWooden spoonColanderBowlLadleChopping boardSoup bowl

Method

Peel the yellow onion

20sChopping board, Chefs knifeYellow onion · 1 piece

Finely chop the peeled onion into small, even pieces.

40sChopping board, Chefs knifePeeled yellow onion · step 1

Tip the finely chopped onion into the saucepan.

8sLarge heavy based saucepanFinely chopped yellow onion · step 2

Peel the garlic cloves and discard the skins.

20sChopping board, Chefs knifeGarlic · 2 clove

Finely chop the peeled garlic cloves.

30sChopping board, Chefs knifePeeled garlic cloves · step 4

Add the finely chopped garlic to the saucepan with the onion.

8sLarge heavy based saucepanFinely chopped garlic · step 5

Add the butter to the saucepan.

8sLarge heavy based saucepanButter · 50 g

Set the pan over a medium-low heat and stir the onion, garlic and butter together, cooking gently and stirring regularly until the onion is completely soft and translucent but not coloured.

7 minLarge heavy based saucepan, Wooden spoon

Tip the mushrooms into the colander and rinse briefly under cold running water.

30sColanderButton mushrooms · 500 g

Slice the rinsed mushrooms evenly, about 3–4 mm thick.

1 min 30sChopping board, Chefs knife

Add the sliced mushrooms to the saucepan with the softened onion and garlic.

8sLarge heavy based saucepanSliced mushrooms · step 10

Lay the thyme sprigs on top of the mushrooms in the pan.

10sLarge heavy based saucepanFresh thyme · 4 sprig

Raise the heat to medium and cook, stirring frequently, until the mushrooms have released all their liquid and that liquid has evaporated, leaving the mushrooms dark and tender.

8 minLarge heavy based saucepan, Wooden spoon

Sprinkle the flour over the mushroom mixture.

8sLarge heavy based saucepanPlain flour · 30 g

Stir constantly for about a minute so the flour coats everything and cooks out its raw taste.

1 minLarge heavy based saucepan, Wooden spoon

Pour the vegetable stock into the pan in a steady stream, stirring as you go to prevent lumps.

10sLarge heavy based saucepanVegetable stock · 750 ml

Bring the soup to a gentle simmer, then reduce the heat to low and cook uncovered for 20 minutes, stirring occasionally, until the soup has thickened and the flavours have melded.

20 minLarge heavy based saucepan, Wooden spoon

Fish the thyme sprigs out of the soup with a spoon and discard them.

15sChopping board, Spoon

Add the salt to the soup.

8sLarge heavy based saucepanSalt · 1 tsp

Add the black pepper to the soup.

8sLarge heavy based saucepanGround black pepper · 1 tsp

Stir the seasoning through the soup thoroughly.

15sLarge heavy based saucepan, Wooden spoon

Pour the double cream into the soup.

8sLarge heavy based saucepanDouble cream · 100 ml

Stir the cream through gently and warm the soup over a low heat for another minute until it is heated through and silky.

1 minLarge heavy based saucepan, Wooden spoon

Ladle the hot soup into 4 warmed soup bowls, dividing it evenly.

Result · Mushroom Soup

30sSoup bowl, LadleCreamy mushroom soup · step 23

Printed 11 October 2026