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Creamy Mushroom Soup

Creamy mushroom soup packed with hearty flavours.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 4


  • 1/2 cup dried porcini mushrooms
  • 1 onion
  • 1 stalk of celery
  • 250 g button mushrooms
  • olive oil
  • 2 tbsp butter
  • 1/4 tsp dried chili flakes
  • 2 tbsp flour
  • 1 1/2 cups chicken stock
  • 1/2 cup heavy cream
  • 1/2 cup gruyere cheese grated


  • Soak the porcini mushrooms in 1 1/2 cups of boiling water for 10 minutes.
  • Roughly chop the onions, celery and the button mushrooms.
  • Heat a splash of olive oil in a large pot and add the onions, celery and mushrooms. Cook for about 5 minutes over medium heat.
  • Add the porcini mushrooms and reserve the soaking liquid.
  • Add the butter and let it melt.
  • Add the chili flakes and the flour. Stir frequently and cook for another 5 minutes.
  • Pour in the reserved porcini soaking water and the chicken stock. Turn the heat down and let it simmer for 15 minutes.
  • Add the heavy cream and the grated gruyere cheese and puree the soup with a stick blender until creamy and smooth.
  • Season with salt and pepper to taste and serve hot with some fresh bread.


Adapted from from Jamie Oliver