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Creamy Mushroom Soup

I have moments when I just want to have soup. As a kenyan I am aware that most of us barely use mushrooms in their households. I think it is the fear of not knowing what to do with mushrooms. Other than sauteeing mushrooms as a side dish see recipe , I opted to make some creamy mushroom soup.

Recipe: Serves 4


  • onions (chopped)
  • 1 tbsp butter
  • 2 tsp olive oil
  • 4 garlic cloves
  • 2 pkt mushrooms about 500gr(washed & sliced)
  • 1 tsp thyme
  • 1/2 tsp blackpepper
  • 1 chicken cube
  • 1 tbsp flour
  • 500ml milk/water
  • Chopped Parsley to garnish


  1. Heat oil & melt butter in a pan until just warm should not smoke
  2. Add your onions and sautee
  3. Add the garlic and sautee until fragrant
  4. Add mushrooms and sautee
  5. Add some thyme and black pepper and stir well
  6. Set aside a small portion to garnish your soup with
  7. Crumble a chicken cube into the mix, some flour, stir to mix well
  8. Add milk and simmer for about 5 minutes
  9. Add mixture, to a blender and blend. Blend to your prefered consistency. i.e if you want it chunky blend shorter and if you want your soup fine, then blend until your mixture is smooth
  10. Return the soup to the sauce pan and reheat for a minute before serving
  11. Serve garnished with the sauteed mushrooms you set aside and some parsley or choice of herbs.
  12. Sit back and enjoy your creamy mushroom soup. BON APPETIT !
Side note 😉

FYI: I did not have fresh herbs at the time of making this soup… so I used the next best green vegetable In my fridge to garnish my food. Spinach leaves lol…

Please note: You can use cream instead of milk, or water instead of any dairy product or vegetable, beef, chicken stock 
as your liquid base

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