Creamy Mushroom Soup - a lighter alternative

We have been blessed with a mild winter, so far here on the Far South Coast NSW. The Farm has experienced cold frosty mornings, warm sun kissed fields in the midday and mild afternoons. Although the middle of the day has been warmer, the cold nights still call for the crackle of the fire and warm fresh homemade soup.


Alcheringa Cottage Farm now stocks fresh, local and organically grown Shoalhaven Gourmet Mushrooms in our store. Creamy Mushroom Soup sprang to mind, when I opened the box to see, smell and taste some of the freshest and firm mushrooms I had tasted in years.


A thick and creamy mushroom soup is a lovely winter’s lunch with a fresh crusty loaf of bread. But it can be heavy. The addition of cream can make any soup thick and high in fat. This ‘creamy’ mushroom soup recipe has a smooth and creamy consistency from the use of a little flour and milk. A slightly lighter alternative to thick and heavy dairy cream.

The replacement of the cream also allows for full dairy alternatives to be used (for the butter and milk ingredients,) for those wanting or needing to avoid dairy all together.

A drizzle of olive oil and sprinkle of minced herbs makes for a wonderful garnish to this Simple Creamy Mushroom Soup recipe.



4 tablespoons unsalted butter

1kg sliced mushrooms

1 medium onion, finely chopped (about 8 ounces; 225g)

4 medium cloves garlic, minced

2 tablespoons flour (45g)

1 cup dry sherry or white wine (235ml)

1 cup milk (235ml)

5 cups (1.2L) chicken or vegetable stock

2 bay leaves

2 sprigs fresh thyme

pinch salt


  • Melt butter in a large saucepan over medium-high heat.

  • Add mushrooms, season with salt and pepper, and cook, stirring frequently, until liquid has evaporated and mushrooms are well-browned.

  • Add onion and cook, stirring, until softened, about 3 minutes.

  • Add garlic and cook until fragrant.

  • Add flour and stir to combine.

  • Add sherry or wine and cook until reduced by about half, scraping up browned bits from the bottom of the pan.

  • Add milk, chicken stock, bay leaves, and thyme sprigs and stir to combine.

  • Bring to a bare simmer and cook for 20 minutes.

  • Using tongs, remove bay leaves and thyme.

  • Blend soup with an immersion blender or in batches using a countertop blender.

  • Season to taste with more salt and pepper and a squeeze of lemon juice (if desired).

  • Serve immediately.

To increase the mushroom flavour, used mixed mushrooms and brown them well. This brings out the flavour of the mushrooms, nicely.

Enjoy as a cup of soup on a cold winters afternoon, or impress your guests at a dinner party with this lighter creamy mushroom soup as an entree.

I hope you enjoy this delicious recipe, thanks for visiting our website.


Experiencing fresh local produce...

Alcheringa Cottage Farm offer Delivery and Click and Collect services to residential and commercial customers in South Durras, Batemans Bay, Surfside, Batehaven and Surf Beach areas. Orders need to be $20 or more and are to be placed on or before midday Wednesday.

We also hold a stall at the Batehaven Markets and offer Click and Collect from the Farm Gate on Thursday afternoons. Orders for click and collect also need to be placed on or before midday, Wednesday.

#Recipe #Soup #Mushroom

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