Creamy Mushroom Soup

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With autumn just around the corner, I’m delighted to share this delectable recipe for creamy mushroom soup with you. There’s nothing more comforting than warming up with a delicious, steaming bowl of soup in the evening, and this dish absolutely fulfills this craving.

Naois loves this soup, which is also suitable for the rest of the family if you limit the amount of cream.

As a handy tip: I usually prepare a large batch of this soup (about 10 servings) and freeze it. That way, you always have a tasty meal on hand. If you want to adjust the proportions, you can simply add a bit of olive oil for a richer version or use less cream and more mushrooms for a lighter version. Additionally, if needed, you can (partially) substitute the cream with a touch of liquigen or ketocal LQ. Finally, in the recipe below, I use parsley but it is also very good with fresh coriander.

Let autumn come, because with this mushroom soup, you’re always in for a treat!

For 1 serving:

Nutritional value for 1 serving:

  • Calories: 325
  • Ratio: 3.0:1
  • Carbohydrates: 3.5 g
  • Proteins: 0.7 g
  • Fat: 31.1 g

Ingredients for 1 serving:

  • 85 g mushrooms
  • 100 g water
  • 76 g heavy cream (unprepared)
  • 15 g smoked bacon cubes
  • 5 g fresh parsley
  • 3 g chicken bouillon cube
  • 3 g soy sauce


  1. Start by slicing the mushrooms into slices and sauté them in a large soup pot with a drizzle of olive oil.
  2. While the mushrooms are cooking, bring the water to a boil and dissolve the chicken bouillon cube in it.
  3. Pour the prepared chicken bouillon into the pan with the sautéed mushrooms and bring the mixture to a boil. Let it simmer over low heat for about 15-20 minutes until the mushrooms are fully cooked.
  4. Next, add the heavy cream and soy sauce to the pan and briefly heat the mixture.
  5. Use a blender to puree the soup until smooth.
  6. In a separate frying pan, bake the smoked bacon bits until they are browned and crispy.
  7. Finely chop the parsley for garnish.
  8. Serve the soup in individual bowls and sprinkle the crispy bacon on top of the soup first, followed by the chopped parsley.

Et voilà, enjoy your delicious creamy mushroom soup! Bon appétit 🙂

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