
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.

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
Ingredients:
• 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
Method:
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.


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.
150 replies on “Creamy Mushroom Soup”
I’ve not put cream cheese in mushroom soup; sounds delicious. And photos are wonderful as always.
Oh you should! Thanks, Kay!
LOVE soup and this one will be added to the “To make List” 😉
Awesome – I know you’ll love it.
Looks absolutely delicious! I will definitely be making this.
thanks! I hope you love it 🙂
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 😉
Thanks, Daisy! You must try it… full fat, of course.
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. 😛
Thanks, Alex! Yes, the change really is drastic this year!
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! 🙂
Oh me too – I adore them. I used something similar to philly, but cheaper… it makes no difference really.
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.
Cheers
Marcus
wahoooo! The olive oil added so much 😀
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!
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!
I’ll give it a try once the wether starts to cool and in warm southern Spain.
Fantastic – you’ll love it, I’m sure.
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.
Oh that’s silly! I never see the point in making something vegetarian… un-vegetarian… so silly.
Yum! Must make some soon! By the way, I made your apple chutney the other day- Very Tasty! Thanks!
Oh yes, you must. Oh, I’m glad you liked it 😀
THIS LOOKS AMAZING! I am making this immediately. Beautiful photos also!
Thanks! I saw your post – I’m glad you like it.
Your soup looks delicious! I love a homemade soup!
Thanks! Me too… I can’t get enough.
Are chestnut mushrooms similar to button ones here?
Ummm… they have a little more depth of flavour. But button mushrooms are delicious.
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.
x,
Becca
That’s a great idea – thanks! Sounds utterly divine 🙂
It is mmm Thanks
How fantastic, YUM!
Thanks! It was really rather deeeeelish.
It sure looks better than Heinz!
Oh yes, it’s better in every way.
I made mushroom soup last night! Great comfort food 🙂
It really is!
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!
Hehe, thanks! Oh it doesn’t need cream… oh no…
Wow, this looks wonderful. Cream cheese, yum! Great photos too.
Thanks, Greg. Cream cheese just works so well.
I added 1/2 T Worcestershire and 1 T Madeira, and 2 T cream (because it wasn’t light enough for me). Delicious.
Sounds delicious. However, didn’t it detract from the flavour of the mushrooms slightly?
Sounds great.
Thanks. It really was very nice.
This sounds so good. I think that means I’m ready for fall!
Thanks, Emmy! Oh yes, I’m loving autumn.
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” 🙁
Oh no. I’m sure they don’t. But if they do, I have no idea what to suggest…
Looks great, I’ll probably steal this recipe from you soon!
Thanks! Be my guest!
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!!
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
I have no problem using them for dry goods, but other supermarkets have started to compete with their prices.
Yes! Finally a man who admits he loves soup! It’s a good one frugal!
Haha, Somer – don’t we all?
Um no, at least not the American ones, they think soup is not a meal. Pshaw!
Idiots 😀 (Oops)
It’s a good thing I married an Australian…. 😉
You do know the history of Australia right?
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).
Then, you’re a braver girl that I… Which isn’t difficult since I’m a man (or at least a boy)…
Haha! 🙂
I love soup season!
Me too… so, so much!
Oh yum!
It very much was!
Mmm, blended soups … Oven-roasted mushrooms are also good in these sorts of things.
Ah yes, that does sound good. I’ll do another rendition before the winter is out.
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!
Oh yes, the time is perfect! Thanks.
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!
Fantastic! I’ve cringed, but I’m past it. I hope you like it.
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.
Thanks! It was very yum. I can’t wait to move into my flat so I can cook again!
I like, like , like this! Soups are just great! => The varieties excite me.
Hehe – thanks!
Wow Nick, this looks so good! You’ve totally nailed it. Amazing!
Thanks, Shira! I’m glad you think so 🙂
I actually enjoy canned mushroom soup (yikes!) so I cannot even begin to imagine how delicious your version must be!
Oh no! Faux Pas – haha. You would like this then!
Looks totally delicious! I love the shot of the sautéed mushrooms.
Thanks, Korena! I always love the look of sauteed mushrooms.
This sounds delicious!
Thanks! It really, really was!
I adore mushroom soup! Those drops of olive oil look amazing!
thanks! They really added lots to the flavour actually.
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
Hehe – thanks, Cecilia! Don’t… disgust… I’m sure you’ll love it.
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 🙂
Haha – thanks! Mushroom soup is yum… how will you get around the cheese?
I’m a witch, remember? I have my ways…
Just don’t make it raw… COOK SOMETHING.
Nope! I’m so making this raw now just because you yelled at me…
Damn…
I’m gonna ship you some too!
Oh please don’t :D. If you do… I’ll cook it…
You better not or the raw gods will be ANGRY!
Do you know what my gods do to the raw gods? Cook them.
Best response. Ever.
Of course…
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!
Haha – that’s a rather expensive way of doing things! I have it on toast with marmite 😀
This has definitely been added to my to make list. Love soup and love mushrooms.
Great! I know you’ll love it.
We are so glad that it’s soup season. I personally cannot stand cream of mushroom soup, but your shot of the sauteed beauties has me reconsidering … I love mushrooms, but the soup … eck. Maybe I just haven’t had the right recipe. I will give it a try …
Oh, I think you might like this version :D.
Sooooo much better than the tinned version. Thank you!
Of course! thanks, Kimby 😀
This looks delicious!
Thanks, it certainly was!
Dear Sir,
This soup looks utterly divine. I wish for it to be in my belly.
Sincerely,
movita beaucoup
haha, thanks for the letter 😀
Hi Nick! These pictures are mesmerizing; absolutely amazing. And the soup – why would you eat a canned soup when you can easily make it yourself? And it looks and tastes so much better than the canned version. Simply delicious 🙂
Wow, thanks, Dana! Exactly!
Yummo! But you had to mention Spain again didn’t you…sigh. I also agree with the cream cheese added, a much better alternative to mascapone or cream.
Haha – dreadfully sorry! It work better, definitely.
Nicely done, my friend. Looks divine. Kx
Thanks, Kate 😀
Looks delicious!! Haven’t had mushroom soup in a million years. Maybe I’ll make some. Gotta substitute dairy product though. I use freshly pressed coconut milk. Works really well!
Thanks! Oh yes, you should! That’s a great idea!
[…] Creamy Mushroom Soup – recipe From: frugalfeeding.com […]
I absolutely love these photos! Soup weather is so much fun!
Thanks! I love soup weather 🙂
Yum! Mushroom have to be my all time favourite vegetable plus I have thyme growing in my garden and was wondering how to use it! Thanks for another amazing recipe!
Becky, k.
http://pixiwishesforeheadkisses.wordpress.com
It’s great, isn’t it? No problem! Thyme is yummy.
I’ve only recently started liking mushrooms and so when I made this soup it was the first mushroom soup I’d ever tried… the rest will have a lot to live up to 😀
Worked just fine making half quantities and saving some for the next day to take with me for lunch in a thermos!
Fantastic! I’m glad it was your first!
I think is so delicious…
Thanks! It really was.
This is everything I’ve ever wanted. I’m not sure we have chestnut mushrooms over here. Any suggestions for substitutions?
Haha! Umm, whatever local mushrooms you have that pack a punch for only a little money!
Reblogged this on deliciouscravings.
Made soup for lunch with this recipe today… sitting at my laptop staring at the beautiful bowl in front of me, topped with a few drops of my precious truffle oil…. what a simply perfect rainy afternoon. 🙂 Thanks!
Fantastic – sounds ideal 😀
[…] Having heretoforth spurned mushroom soup by reason of its main ingredients, when the formidable Frugal Feeding posted a recipe for Creamy Mushroom Soup, I was intrigued. Although the colour is not as […]
Love this recipe for mushroom soup. And I’m lucky enough to live in/near the “mushroom capital of the world” — Kennett Square PA so I’m off to buy mushrooms and give this a try. Glad you liked my post on tomatoes.
Thanks! It was wonderful. I hope you love it – aren’t mushrooms wonderful?!
whoa, this looks amazing. I’m definitely gonna give it a go.
Thanks so much – I hope you like it.
[…] Mushroom Soup (inspired by this and […]
All the food looks so good. Your blog is amazing. Love your recipes.
Thanks so much – why not try something 😀
I will !
Made this for lunch today and it’s absolutely delicious. Easy to do, takes little time but tastes great, what more could you ask for?
Made this soup about 3 times we just love
Mushrooms and this just delish!!!!
Made this soup the other day for my cousin and we both absolutely loved it. Thanks!
So glad you made it and enjoyed it!
I’ve been craving mushroom soup! Great idea to add cream cheese 🙂
Thanks – it really enhances the flavour and richness.