Carl’s Cream of Mushroom Soup


This simple soup is a great template for any kind of cream of roasted veggie soup. It’s essentially roasted mushrooms with garlic, some butter, and heavy cream. OK, it’s a little more complicated than that, but you can whip it up in about 30 minutes from scratch. Great on a cold day – or a hot day!

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Carl's Cream of Mushroom Soup
A simple creamy buttery mushroom soup that's sure to please.
Prep Time 10 minutes
Cook Time 20 minutes
Prep Time 10 minutes
Cook Time 20 minutes
  1. Chop up mushrooms so you end up with 3 cups chopped
  2. Crush 4 cloves of garlic and chop fine
  3. Peel and chop a shallot
  4. Pick the leaves off a sprig of rosemary and chop fine
  5. Add 1/4 cup of olive oil to a saucepan and saute' over medium low heat until mushrooms are tender (about 5 minutes)
  6. Add 2 cups of chicken stock and increase heat to boiling, then lower to a simmer and reduce until just a little liquid is left (about 10 minutes)
  7. add 4 tbsp of butter and 1 tbsp of onion powder and stir until butter has melted
  8. Transfer to a food processor and whiz it up
  9. Optionally add 1/2 tsp xanthan gum to thicken
  10. Slowly add 1 cup of heavy cream to the mix and continue processing for 1 minute
  11. Salt and pepper to taste

Notable Replies

  1. Sounds and looks delicious. Have you tried freezing it? It would be perfect for those quick to pack lunches.

  2. I don’t think it’s a good ideal to freeze because of the cream. It will probably separate when heat up.

  3. You could probably freeze the base, and just add hwc when preparing :slight_smile:

  4. Ok…now my mouth is watering and here I am in hour 20 of a fast :flushed:

  5. I just got done making this…absolutely delish and why I can do this way of eating the rest of my life!

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