Cream Of Mushroom Soup

Cream Of Mushroom soup promotional photo

Welcome to another recipe. This time I was craving soup and mushrooms, so I decided to unpack my new blender and try to make my first soup. It turned out way better than I had intended - creamy, smooth and intensely flavourful.  The most important part is that it was extremely easy to make. This will definitely be a soup I will be making again and again, so I would highly suggest giving it a go. Let me know what you think and what did you do differently, because I'll want to try all your suggestions! :)

Ingredients (for 3 servings):

  • Water: 400ml
  • Mushrooms: 600g
  • Yellow Onion: 1 medium
  • Chicken bouillon powder: 1 tbs
  • Double Cream: 250ml
  • Coconut oil: 1 tbs
  • Salt
  • Black crushed pepper
  • Scallions

Nutritional information:

Nutritional data (per serving)
Total Carbs 12.7 grams
Fiber 4.2 grams
Net Carbs 8.5 grams
Protein 8.1 grams
Fat 13.5 grams
Calories 187 kcal


  1. Wash the mushrooms and slice them up, also chop the onion into medium sized chunks.
  2. Add coconut oil to the pan and set it to medium high.
  3. Add onions, salt and pepper, fry for a few minutes until they're starting to turn translucent.
  4. Add mushrooms to the pan and lower the heat to medium. Fry for about 10 min or until soft. You should see a lot of water separate from the mushrooms, don't strain it.
  5. Pour water into a blender, I used my new JR Quantum 3 Ultra blender (#notsponsored), but any good blender will do. 
  6. Add chicken bouillon and blend it for 3 seconds or until incorporated.
  7. Add all of the fried contents from the pan into the blender and mix until creamy. It took me about 30 seconds to achieve a completely homogenised mixture.
  8. Add all of the double cream and blend on low for another minute.
  9. Pour into a bowl and enjoy with a sprinkle of spring onions/scallions. :)