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Creamy Mushroom Soup


Try our take on this creamy classic.

  • Course: Lunch


  • 1 lb.  mushrooms
  • ½  onion, chopped
  • basil, two pinches
  • thyme, one pinch
  • 1 tbsp mushroom paste, or more to taste
  • fresh parsley, chopped
  • 1 tbsp.  Dijon mustard
  • 2 tbsp.  garlic, crushed
  • 2 tbsp.  roux (mixture of butter and flour heated until thickened)
  • equal portions of water and 35% whipping cream
  • salt and pepper, to taste
  • wine, to taste


  1. Sauté onions, garlic and mushrooms. Add two generous pinches of basil and one pinch of thyme. Add mushroom paste (if you don't find mushroom paste in a local delicatessen, just add more mushrooms). Add mustard - it's one of the keys to making this soup delicious. It's a good idea to add your spices early on. That gives the flavour a chance to really soak in.
  2. Add equal parts water and 35% whipping cream. Bring the liquid to a boil. Add wine and salt and pepper to taste.
  3. In a separate bowl, mix rue with a bit of hot liquid, and beat until smooth. Add this roux mixture to the roux to thicken the whole soup. Serve in a bowl, sprinkled with a bit of parsley.

1 comment

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Dec. 7, 2012

1:44 pm

Where can I purchase mushroom paste in Toronto? I've triend Pusateri's, McEwan's with no luck. Thanks, Flora Skeaff

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