Mushroom Soup


  • 500-600g of your favourite mushroom (we like brown Mini Bellas from Costco)
  • 1/2 cup Butter
  • Olive oil
  • 1 large garlic
  • Optional ½ shallot
  • Salt & pepper
  • 300-400ml 35% cream
  • 300-400ml Milk
  • 250-500ml Water (or your choice of broth)


  • Heat over medium-high heat ¼ cup butter and ¼ cup olive oil in a big pot
  • Slice and add mushrooms, sautéed until the mushrooms brown
  • Add ¼ tsp black pepper
  • Mushrooms will let out water, remove half of the water into a bowl for later
  • Add more butter and olive oil as necessary and cook down
  • Mince and add garlic (and shallot) and wait to brown
  • Add more butter and olive oil as necessary and cook down
  • It’s time to make it a roux! Add half cup of flour and mix continuously
  • Gradually add 300-400ml of 35% cream mixing continually until it is a paste-like roux
  • Once fully formed into a roux, add 300-400ml milk, 250ml cup of water, and the previously set aside mushroom broth
  • Add generously fresh ground pepper and some salt to taste
  • Mix and add additional 250ml of water if consistency is too thick
  • Add a sprig of thyme whole, crush a sprig into it, and leave it to simmer on medium heat

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