Cream of mushroom soup

Cream of mushroom soup is a rich sauce ideal for a wide range of meat and fish dishes, although it is more common with meat such as chicken or sirloin steak. Whatever your choice, the truth is that this sauce will give an exquisite touch to our dishes and will leave them delighted. So, to make a delicious cream of mushroom soup that will have your guests licking their fingers, you will need a number of ingredients:

  • One kilo of mushrooms, in this case, mushrooms.
  • Onion
  • Half a leek
  • 2 cloves garlic
  • Half a litre of vegetable stock
  • 150 ml cooking cream
  • Olive oil
  • 25 grams of butter
  • Ground black pepper and a pinch of salt

The first thing to do once we have all the ingredients ready is to cut the leek by the root and the leaves in order to open it and clean it inside to remove all the soil from inside so that we can cut it into thin strips. Once we have it, we also peel the onion and cut it together with the garlic and mushrooms as finely as we have done in the case of the leek.

Once we have all these ingredients chopped, what we have to do is to take a pan and add a little butter with a drizzle of olive oil. Over a low heat, add the onion, garlic, mushrooms and leek that we had cut into thin strips. Add a pinch of salt and black pepper and cook for 15 minutes until soft.

After this time, add the vegetable stock and leave it for another 15 minutes, after which we must grind everything in the blender and pass it through a sieve so that there are no lumps. Then add the cream and another pinch of salt so that the cream is ready to serve with our best meats and fish.


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