Creamy Mushroom Soup

Mushroom Soup Recipe

If there’s one thing the downturn in weather condition in the latter days of September denotes, it’s that soup can once again make a legitimate claim to roughly a third of my diet. This year, the contrast in diet between summer and autumn seems particularly pronounced. As far as I can tell, the reason for this is two-fold; firstly, I was in Spain only a month ago, enjoying indecently balmy weather and; secondly, the weather in Britain really is living up to its reputation. Indeed, as far as I can tell, whole cities have been swept away by torrents of water, so comprehensive has the media coverage been here. However, as has been suggested, the weather hasn’t had a particularly negative effect on my diet since soup, one of my favourite types of food, is back on the menu!

Let’s face it, tinned mushroom soup tends to be a bit of a let-down and since it’s not particularly frugal to spend money on something which isn’t enjoyed or appreciated, I thought it high time to rectify my mushroom soup woes. Happily, no such disappointment was experienced when tucking into this particular meal; the entire bowl was all flavour and creaminess. For this recipe I used chestnut mushrooms because they are reasonably priced and extremely flavoursome. However, I am fully cognisant of the fact that mushroom variety and price depends on the area in which you live. Go with the most economical and local mushrooms you possibly can, as long as they harbour a strong flavour.

Mushroom Soup Recipe

As far as creaminess is concerned, most people seem to use mascarpone to achieve similar results. I don’t really understand this because soft or cream cheese yields the same, or even a more interesting, flavour and texture at around half the price! Please enjoy my first soup of autumn 2012 – it’s a good one!

Creamy Mushroom Soup

Serves 4


• 500g chestnut mushrooms, sliced

• 1 onion, diced

• 3 cloves of garlic, mashed

• 2 tbsp fresh rosemary or thyme, finely chopped

• 750ml chicken or vegetable stock

• 200g full or half fat cream cheese

• Olive oil to serve

• Salt and pepper if necessary


1. Begin by frying off the sliced mushrooms along with the onion, garlic and rosemary or thyme, in a little olive oil. Cook the mushrooms for long enough to allow them to release excess water – 5-7 minutes on a high heat. If you don’t have a hand blender if would be best to purée them now.

2. Tip the mushroom purée into a large pan, top up with the stock and bring to a simmer. Add the cream cheese and allow it to melt. Simmer for a further 5-10 minutes before serving alongside bread with a drizzle of oil. Remember to purée it before serving if using a hand blender.

Mushroom Soup Recipe Mushroom Soup Recipe

Cost: Wherever you are I’m sure there’s a relatively cheap variety of mushroom lurking. For me, each punnet of chestnut mushrooms costs £1 and contains 250g. In my book, such a price is most cost-effective. As such, this rather large pot of delicious soup should set one back roughly £3.10! Lovely.

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150 comments on “Creamy Mushroom Soup

  1. thesinglegourmetandtraveller
    September 29, 2012 at 5:05 pm

    I’ve not put cream cheese in mushroom soup; sounds delicious. And photos are wonderful as always.

  2. The PaperCup Kitchen
    September 29, 2012 at 5:05 pm

    LOVE soup and this one will be added to the “To make List” 😉

  3. Chantal
    September 29, 2012 at 5:17 pm

    Looks absolutely delicious! I will definitely be making this.

  4. baconbiscuit212
    September 29, 2012 at 5:21 pm

    Yum, Nick. Creamy mushroom soup is definitely one of my favorites. I haven’t tried adding cream cheese to it either, but it sounds great to me!

    The full fat kind 😉

    • frugalfeeding
      October 2, 2012 at 5:09 pm

      Thanks, Daisy! You must try it… full fat, of course.

  5. Alex
    September 29, 2012 at 5:22 pm

    Beautiful, beautiful soup. It’s funny, because I was thinking the same thing: the last couple of years in Portugal you weren’t really able to tell the difference between the extreme seasons (summer/winter) and the mild ones. But this time I’ve noticed the difference between the end of summer and beginning of autumn… a lot! And where I’ve noticed that mostly was in the food I’ve been preparing. 🙂 And again: beautiful soup. 😛

    • frugalfeeding
      October 2, 2012 at 5:08 pm

      Thanks, Alex! Yes, the change really is drastic this year!

  6. Marina@Picnic at Marina
    September 29, 2012 at 5:23 pm

    Mushrooms are staples in my kitchen, I am in love with all things mushrooms, and this soup just makes me hungry.
    Which cream cheese did you use for this soup? From what I recall, back home in Europe, we have cream cheese that is different from the American “philadelphia” cheese. Thanks! 🙂

    • frugalfeeding
      October 2, 2012 at 5:07 pm

      Oh me too – I adore them. I used something similar to philly, but cheaper… it makes no difference really.

  7. countrywoodsmoke
    September 29, 2012 at 5:52 pm

    Soup season! bring it on. I love this time of the year, and this is a cracking recipe, love the drizzle of oil on top too.

  8. Karista
    September 29, 2012 at 5:55 pm

    I too adore soup! I’ve made Carrot Ginger soup twice in the last week. 🙂 This mushroom soup looks divine and I will be adding it to my weekly soup menu. Have a lovely weekend Frugal!

    • frugalfeeding
      October 2, 2012 at 5:06 pm

      Yummy – I love carrot based soups. I hope you adore it as mush as I did, Karista. My weekend was great – I hope yours was too!

  9. Doggy's Style
    September 29, 2012 at 5:57 pm

    I’ll give it a try once the wether starts to cool and in warm southern Spain.

  10. pbandnutella
    September 29, 2012 at 5:59 pm

    Sounds amazing. I hate most soups, but mushroom soup is one of my favourite foods. I’m a vegetarian and most restaurants make their mushroom soups using an animal based broth, so I’m excited to try this soup at home so I can make delicious veggie-friendly soup.

    • frugalfeeding
      October 2, 2012 at 5:34 pm

      Oh that’s silly! I never see the point in making something vegetarian… un-vegetarian… so silly.

  11. Cathy
    September 29, 2012 at 6:28 pm

    Yum! Must make some soon! By the way, I made your apple chutney the other day- Very Tasty! Thanks!

    • frugalfeeding
      October 2, 2012 at 5:06 pm

      Oh yes, you must. Oh, I’m glad you liked it 😀

  12. foodashion
    September 29, 2012 at 6:40 pm

    THIS LOOKS AMAZING! I am making this immediately. Beautiful photos also!

    • frugalfeeding
      October 2, 2012 at 5:32 pm

      Thanks! I saw your post – I’m glad you like it.

  13. petit4chocolatier
    September 29, 2012 at 7:46 pm

    Your soup looks delicious! I love a homemade soup!

  14. Sarah
    September 29, 2012 at 7:56 pm

    Are chestnut mushrooms similar to button ones here?

    • frugalfeeding
      October 2, 2012 at 5:05 pm

      Ummm… they have a little more depth of flavour. But button mushrooms are delicious.

  15. rebecca2000
    September 29, 2012 at 8:43 pm

    If you were to make this you can use the leftovers for a puedo green bean caserole. You cooke fresh greenbeans and roll them into puff pastry. You cut them into nice rounds. Then coat with egg wash. Cook in oven and fry up son thinly sliced onions. Pull them out spoon soup over and sprinkle with onions. You have nice orderves for guests.


  16. sugaredpecan
    September 29, 2012 at 8:44 pm

    How fantastic, YUM!

  17. trixfred30
    September 29, 2012 at 9:19 pm

    It sure looks better than Heinz!

  18. silverbells2012
    September 29, 2012 at 9:21 pm

    I made mushroom soup last night! Great comfort food 🙂

  19. onceuponarecipe
    September 29, 2012 at 9:55 pm

    Dude, this looks fabulous! I have always wanted to try making my own mushroom soup, but could not find a recipe that wasn’t laden with heavy cream. I have nothing against heavy cream, but it definitely has something against my waistline!

    • frugalfeeding
      October 2, 2012 at 5:04 pm

      Hehe, thanks! Oh it doesn’t need cream… oh no…

  20. Rufus' Food and Spirits Guide
    September 29, 2012 at 10:46 pm

    Wow, this looks wonderful. Cream cheese, yum! Great photos too.

    • frugalfeeding
      October 2, 2012 at 5:03 pm

      Thanks, Greg. Cream cheese just works so well.

  21. drgaellon
    September 29, 2012 at 11:03 pm

    I added 1/2 T Worcestershire and 1 T Madeira, and 2 T cream (because it wasn’t light enough for me). Delicious.

    • frugalfeeding
      October 2, 2012 at 5:03 pm

      Sounds delicious. However, didn’t it detract from the flavour of the mushrooms slightly?

  22. The Mabel Davis Team
    September 30, 2012 at 3:56 am

    Sounds great.

  23. emmycooks
    September 30, 2012 at 5:09 am

    This sounds so good. I think that means I’m ready for fall!

  24. Chica Andaluza
    September 30, 2012 at 9:14 am

    I adore mushroom soup and this is a beautiful recipe. And you even made the soup look beautiful in the shots – mine always look “grey” 🙁

    • frugalfeeding
      October 2, 2012 at 5:02 pm

      Oh no. I’m sure they don’t. But if they do, I have no idea what to suggest…

  25. mondomulia
    September 30, 2012 at 9:58 am

    Looks great, I’ll probably steal this recipe from you soon!

  26. foodashion
    September 30, 2012 at 3:27 pm

    Reblogged this on Foodashion's Blog and commented:
    I am usually in the kitchen for hours creating recipes and writing and photographing but today I decided to try this recipe since it looked like the most beautiful, warming soup I could hope for ( I LOVE SOUP). Well…. the results were exactly as I had hoped. Warming, rich and totally perfect for a fall rainy day.I converted the metric measurements for you. This was FANTASTIC you must try it.
    1 lb mushrooms
    3 1/2 Cup Stock
    7 ounces Cream Cheese
    Foodasion approved!!

  27. Pink Sister
    September 30, 2012 at 4:42 pm

    Thanks for dropping by Pink Sister earlier. Reading ALL your blog with great interest. Just back from the weekly shop and would be interested to know what you and your readers make of Aldi, Lidl etc and what is good value. Personally find the flour, sugar, passata, tomato paste, 70% chocolate, continental meat, free range eggs… Hard to beat at Aldi. All the best, looking forward to more recipes. X Pink Sister

    • frugalfeeding
      October 2, 2012 at 5:26 pm

      I have no problem using them for dry goods, but other supermarkets have started to compete with their prices.

  28. Somer
    September 30, 2012 at 6:12 pm

    Yes! Finally a man who admits he loves soup! It’s a good one frugal!

    • frugalfeeding
      October 2, 2012 at 5:02 pm

      Haha, Somer – don’t we all?

      • Somer
        October 2, 2012 at 11:19 pm

        Um no, at least not the American ones, they think soup is not a meal. Pshaw!

        • frugalfeeding
          October 13, 2012 at 11:05 pm

          Idiots 😀 (Oops)

          • Somer
            October 14, 2012 at 12:53 am

            It’s a good thing I married an Australian…. 😉

          • frugalfeeding
            October 14, 2012 at 9:33 pm

            You do know the history of Australia right?

          • Somer
            October 14, 2012 at 9:45 pm

            Haha! Yup, I lived there for two years. Plus I’ve even been to Tasmania to visit the Port Arthur Prison where so many of the criminals were sent (and where all those shootings occurred).

          • frugalfeeding
            October 14, 2012 at 9:46 pm

            Then, you’re a braver girl that I… Which isn’t difficult since I’m a man (or at least a boy)…

          • Somer
            October 14, 2012 at 9:59 pm

            Haha! 🙂

  29. Smedette
    September 30, 2012 at 6:28 pm

    I love soup season!

  30. People Like Food
    September 30, 2012 at 8:01 pm

    Oh yum!

  31. allythebell
    September 30, 2012 at 8:56 pm

    Mmm, blended soups … Oven-roasted mushrooms are also good in these sorts of things.

    • frugalfeeding
      October 2, 2012 at 5:02 pm

      Ah yes, that does sound good. I’ll do another rendition before the winter is out.

  32. runesandrhinestones
    September 30, 2012 at 10:25 pm

    I always crack out thick and creamy soups at this time of year, it’s one of my favourite things about now. This soup looks delicious!

  33. Mark1
    September 30, 2012 at 10:51 pm

    I am going to try your recipe. I am a lover of mushroom soup. So much so, I like even the canned mushroom soup. Cringe if you like, I don’t blame you. Anyway, this looks great and I am going to try to make a batch tomorrow. Great post. Thanks!

    • frugalfeeding
      October 2, 2012 at 5:23 pm

      Fantastic! I’ve cringed, but I’m past it. I hope you like it.

  34. thesparechangekitchen
    September 30, 2012 at 11:47 pm

    This sounds delish! Will be trying this one for sure. I could live on soup and salad at the moment! I am having a current obsession with mushrooms after visiting an exotic mushroom farm housed in a railway tunnel.

    • frugalfeeding
      October 2, 2012 at 5:01 pm

      Thanks! It was very yum. I can’t wait to move into my flat so I can cook again!

  35. A Gracious Life
    October 1, 2012 at 1:03 am

    I like, like , like this! Soups are just great! => The varieties excite me.

  36. Shira
    October 1, 2012 at 2:35 am

    Wow Nick, this looks so good! You’ve totally nailed it. Amazing!

  37. Stephanie
    October 1, 2012 at 5:47 am

    I actually enjoy canned mushroom soup (yikes!) so I cannot even begin to imagine how delicious your version must be!

    • frugalfeeding
      October 2, 2012 at 5:00 pm

      Oh no! Faux Pas – haha. You would like this then!

  38. Korena in the Kitchen
    October 1, 2012 at 5:58 am

    Looks totally delicious! I love the shot of the sautéed mushrooms.

    • frugalfeeding
      October 2, 2012 at 5:00 pm

      Thanks, Korena! I always love the look of sauteed mushrooms.

  39. sahmilf
    October 1, 2012 at 1:02 pm

    This sounds delicious!

  40. Villy
    October 1, 2012 at 3:29 pm

    I adore mushroom soup! Those drops of olive oil look amazing!

    • frugalfeeding
      October 2, 2012 at 4:59 pm

      thanks! They really added lots to the flavour actually.

  41. ceciliag
    October 1, 2012 at 8:47 pm

    i cannot begin to tell you how excited i am about this soup. i will not and have not dared open one of those canned nasties.. horrible thought.. and have thought about creating my own mushroom soup. but now i do not have to .. this looks like it may be a staple around here at lunch time .. thank you!! c

    • frugalfeeding
      October 2, 2012 at 4:59 pm

      Hehe – thanks, Cecilia! Don’t… disgust… I’m sure you’ll love it.

  42. Cara
    October 1, 2012 at 8:48 pm

    Yup, yup, yup–making this soup soon! I am in love with Mushroom soup. And if it’s a recipe from the Frugs, it’s a guaranteed hit 🙂

    • frugalfeeding
      October 2, 2012 at 4:58 pm

      Haha – thanks! Mushroom soup is yum… how will you get around the cheese?

      • Cara
        October 2, 2012 at 5:00 pm

        I’m a witch, remember? I have my ways…

        • frugalfeeding
          October 2, 2012 at 5:01 pm

          Just don’t make it raw… COOK SOMETHING.

          • Cara
            October 2, 2012 at 5:03 pm

            Nope! I’m so making this raw now just because you yelled at me…

          • frugalfeeding
            October 2, 2012 at 5:04 pm


          • Cara
            October 2, 2012 at 5:07 pm

            I’m gonna ship you some too!

          • frugalfeeding
            October 2, 2012 at 5:08 pm

            Oh please don’t :D. If you do… I’ll cook it…

          • Cara
            October 2, 2012 at 5:10 pm

            You better not or the raw gods will be ANGRY!

          • frugalfeeding
            October 2, 2012 at 5:11 pm

            Do you know what my gods do to the raw gods? Cook them.

          • Cara
            October 2, 2012 at 5:22 pm

            Best response. Ever.

          • frugalfeeding
            October 2, 2012 at 5:23 pm

            Of course…

  43. sookisu
    October 1, 2012 at 9:34 pm

    This looks so delicious, before my vegan days I used to use dairylea instead of cream in my soups, sounds strange but it really works – especially with a spiced courgette soup!