Cream of mushroom soup

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 404 Kcal, 15g Protein, 12g Carbohydrates, 31g Fat


  • Soup
  • 1 tbsp butter
  • 1 shallot, finely chopped
  • 2.5 dl full cream
  • 400 g mixed mushrooms (e.g. porcini, chanterelle, button), cut into pieces
  • 1 litre vegetable bouillon (e.g. porcini)
  • salt and pepper to taste
  • 250 g mealy potatoes, cut into pieces
  • Topping
  • 0.5 bunch thyme, leaves torn off
  • salt and pepper to taste
  • 80 g Mostbröckli (beef sausage), thinly sliced
  • 1 tbsp clarified butter
  • 200 g mixed mushrooms (e.g. porcini, chanterelle, button), cut into pieces

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  • Soup

    Heat the butter in a pan. Sauté the shallot and mushrooms, add the potatoes, cook briefly. Pour in the stock, bring to the boil, cover and simmer for approx. 15 mins., add the cream, bring to the boil. Blend the soup, season.
  • Topping

    Heat the clarified butter in a non-stick frying pan. Fry the thyme and strips of Mostbröckli for approx. 2 mins. until crispy, remove and set aside. Fry the mushrooms in the same pan for approx. 5 mins. per batch until golden brown, season. Plate up the soup, top with the mushrooms, Mostbröckli and thyme.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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