Creamy Mushroom Soup

Serves: 4
Preparation Time: 15
Cooking Time: 40


2 tbsp olive oil

2 brown onions, halved, chopped

2 garlic cloves, crushed

2 tbsp fresh thyme, chopped

800 g button mushrooms, chopped

1 L (4 cups) Campbell’s Real Stock - Vegetable

 250 ml (1 cup) thickened cream


 1. Heat oil in a medium sized saucepan over medium heat. Add onion, garlic and thyme, cook, stirring occasionally for 10 minutes, or until onion is soft. Add mushrooms and cook, stirring for 5 minutes, or until mushroom is soft.

 2. Add Campbell’s Real Stock and bring to the boil. Reduce heat to low and simmer, covered, for 20 minutes. Set aside for 5 minutes to cool.

 3. Blend soup in batches until smooth.

 4. Combine soup and cream, heat over low heat, stirring for 5 minutes or until heated through. Season to taste with salt and pepper.5.  Serve with crusty bread.  


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