Creamy mushroom soup

I feel like with the weather getting a bit cooler I’ve been in the mood to make soups. This soup is flavorful and creamy. I loved the fresh rosemary, you could really taste the flavor in the soup.

  • 2 tbsp canola oil
  • 1 lb chestnut mushrooms, sliced
  • 1 onion, diced
  • 3 cloves of garlic, mashed
  • 2 tbsp fresh rosemary and thyme, finely chopped
  • 750ml chicken or vegetable stock
  • 8 oz cream cheese
  • 1 tsp each salt and pepper

Begin by sauteeing the sliced mushrooms along with the onion, garlic and rosemary and thyme in the canola oil in a large pot. Cook the mushrooms for 5-7 minutes on a high heat.


Add the chicken stock and bring to a simmer. Add the cream cheese and allow it to melt. Using an immersion blender, puree the soup in the pan. Simmer for a further 5-10 minutes then serve immediately.


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