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Mushroom Soup with Heavy Cream

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Very simple, but very tasty champignon soup at the same time. We are sure that it will take its place in your daily menu.


1 large onion
2 garlic cloves
3 tbsp butter
10 champignons
5 sprigs thyme
2 tbsp flour
1 cup milk
1 cup heavy cream
Freshly ground black pepper
Croutons for serving


1.Peel onion and cut into small cubes. Finely chop garlic. Melt butter in a saucepan, add onion and garlic, and cook over low heat for 5 minutes.

2.Cut mushrooms into thin slices and add to the pan. Add salt, pepper and sprigs of thyme. Increase the heat to high and fry mushrooms, stirring, until golden brown. The liquid should evaporate completely.

3.Add flour into the bowl and stir. Fry, stirring, for 5 minutes. Pour in milk, stirring to prevent lumps. Bring to a boil and simmer the soup for 10 minutes.

4.Pour in heavy cream into the saucepan and heat for 3 minutes, without bringing to a boil. Add salt and pepper to taste. Serve with croutons.