Creamy mushroom soup

If you love mushrooms, like me, then this is a killer recipe. Adapted from that Kiwi classic, the Edmonds Cookery Book, this soup is delicious!

I used a variety of button, brown Swiss and flat mushrooms and added a good dollop of gorgeously mild and zippy Austrian tarragon mustard during cooking. I also swapped the milk for cream, added an extra cup of stock and removed the flour. Why? I wanted it super creamy and thick and to be as gluten-fee as possible.

Mushrooms, lemons and mustard

To really make that mushroom flavour pop, I strongly recommend using a mushroom infused extra virgin oil to drizzle over the soup before you serve – it really brings out that mushroomy flavour. Olivo down in Martinborough have a great Porcini infused oil that is light and earthy at the same time.

Ready in 20 minutes, its quick to prepare and a low carb, gluten-free option for those of you that are into that sort of thing. Otherwise buttered crusty bread is a perfect accompaniment.


3 Tbsp butter                            1/2 tsp salt
1 onion, chopped                     Black pepper
500g mushrooms                     1 tsp lemon juice
1 cup single cream                  Chopped parsley to garnish
1 Tbsp tarragon mustard      Porcini infused extra virgin olive oil to drizzle
2 cups liquid chicken stock


  1. Melt the butter in a saucepan over a medium heat until it is melted and starting to sizzle.
  2. Add the onions and mushrooms and cook until the onion is clear.
  3. Add the mustard and cook for a minute.
  4. Add the cream and stock. Bring the soup back to the boil for a couple of minutes, then reduce to a simmer for and cook for another 10 minutes until slightly reduced. I actually reduced until I felt happy with the look of it.
  5. Add the salt, pepper and lemon juice, then taste and adjust seasoning to suit.
  6. Blitz with a stick blender under souper thick and creamy.
  7. Serve garnished with chopped parsley and Porcini infused olive oil drizzled over the top.

Serves 4 normal people.

Sooooooo good, it’s happy food!

Note on the ingredients

I used:


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