Mushroom soup recipe

Creamy Mushroom Soup

Wrapping your hands around a mug or bowl of hearty soup is a camping winter essential – and this easy recipe doesn’t need any fancy ingredients to pack in a lot of flavour.

I’ve used a mixture of button and brown mushrooms in this soup, however portobello mushrooms add an extra hit of umami if you have them.


  • 500g button or brown mushrooms, thinly sliced
  • 1 tablespoon olive oil
  • Small knob butter
  • 2 cloves garlic, crushed
  • 1 tin (340ml) evaporated milk (use light if preferred) OR 200ml cream + 150ml milk
  • Handful fresh herbs (we used thyme and parsley), finely chopped, plus extra for garnish
  • 2 heaped teaspoons cornflour
  • ½ cup water
  • Salt & pepper
  • Dukkah, to garnish (optional)


  1. Slice the mushrooms thinly.
  2. Heat oil and butter in a pan and sauté mushrooms, until browned and sizzling (put a few slices aside for garnish).
  3. Add garlic and heat until fragrant.
  4. Add evaporated milk or cream and milk and heat through.
  5. Add plenty of chopped herbs and stir.
  6. Make a slurry with cornflour and water. Once your soup is heated, add slurry, one teaspoon at a time, until your soup reaches the desired consistency.
  7. Serve with extra herbs, dukkah and mushroom slices.


Replace milk for soy or almond milk for a dairy free alternative.

Share on facebook
Share on twitter
Share on pinterest
Share on email
Share on print

Related Posts

Chilli, Lime & Mango Margarita

How good does this sound? Nobody really knows the origins of the margarita, although it’s thought to have been created in Tijuana, Mexico by restaurateur Carlos ‘Danny’ Herrera for a customer who was allergic to all alcohol except tequila.

Read More »