By Akshara
February 13, 2026
Mushroom soup is widely associated with European home cooking, particularly French-style cream soups. The flavour depends on properly sautéing mushrooms to develop depth before adding stock. Blending creates a smooth consistency while keeping the earthy character intact. Cream is optional but adds richness. It works as a starter or light main dish on cooler evenings.
250 g mushrooms, sliced 1 small onion, chopped 2 cloves garlic, minced 1 tbsp butter or oil 3 cups vegetable stock ¼ cup cream (optional) Salt and black pepper to taste
Heat butter or oil and sauté onions until soft.
Add garlic and mushrooms and cook until mushrooms release moisture and reduce.
Pour in stock and simmer for 10–12 minutes.
Blend partially or fully until smooth.
Stir in cream if using, adjust seasoning, and serve hot.