Creamy Mushroom soup

Creamy Mushroom soup

4.35 from 29 votes
Course Main Course, starter
Cuisine Irish
Servings 4


  • 100 g butter diced
  • 2 onions finely chopped
  • 2 garlic cloves crushed
  • 2 sprigs thyme
  • 2 sprigs sage
  • 500 g mushrooms chopped
  • 100 ml white wine
  • 400 ml chicken stock warmed
  • 200 ml cream
  • salt and freshly ground black pepper
  • toasted bread to serve


  • In a saucepan, over high heat, melt the half butter and add the onions, garlic, thyme, sage and mushrooms and cook for 5-8 minutes until coloured.
  • Keep some mushroom on the side for garnish.
  • Add the wine to the pan and allow to evaporate for 2 minutes.
  • Add the chicken stock and cream and bring to the boil. Reduce the heat and simmer for 5-8 minutes without lid until the vegetables are fully cooked.
  • Remove from the heat and blend using a hand blender until very smooth, adding the rest of the butter.
  • Check the seasoning.
  • Serve and garnish with toasted bread.
Keyword irish, Kevin Dundon, mushrooms, soup, winter

Love this recipe? Why Not share it!