Creamy mushroom soup

This family-favorute soup can be made in less than 30 minutes.


Prep Time: 15 minutes

Cook Time: 15 minutes

Serves: Serves 6

Cuisine: French


  • Unsalted butter 50g
  • Leek (white part only) 1
  • Garlic, crushed 2 Cloves
  • Mushrooms 500g
  • Chicken stock 470ml
  • Bechamel sauce 500ml
  • Salt and pepper To taste
  • Thyme 6 Sprigs
  • Garlic powder 1/2 Tsp
  • Crusty bread 1 Loaf


  1. Melt butter in a large saucepan. Chop the leak and garlic then add to the saucepan and cook over medium heat, stirring occasionally until softened. Add the mushrooms and cook for a further five minutes, until soft.

  2. Add the chicken stock, béchamel sauce, garlic powder and salt and pepper then bring to the boil and simmer for two minutes.

  3. Ladle into warm bowls, garnish with thyme sprigs and serve with warm crusty bread.
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