By Devi Poojari
December 18, 2025
Comforting, earthy and umami-forward—the mushroom soup is a Continental classic that is enriched with heavy cream and flavoured with fresh herbs. Experiment with a variety of different mushrooms to draw maximum taste and make a large pot to share with family.
2 cups mixed mushrooms 4 tablespoons olive oil 1 medium onion, sliced 4-5 garlic cloves, crushed 5-6 sprigs fresh thyme 2-3 cups water 1 vegetable stock cube ½ cup heavy cream 2 tablespoons fresh chives, chopped Salt and pepper, to taste
Heat the olive oil in a saucepan to sauté the onion and garlic with the fresh thyme.
Add the mushrooms and cook over high heat with a sprinkle of salt, to caramelise and draw out their moisture.
Add the water, stock cube, more seasoning and simmer for 10 minutes before cooling slightly.
Use a hand blender to puree the mixture into a smooth, thick consistency before adding in the heavy cream and simmering it for 5-6 minutes.
Adjust salt and pepper wherever needed before ladling into bowls, topping with chopped chives and serving hot.