Mushroom soup

Mushroom soup: creamy, fragrant and earthy, a classic with finesse. Low in calories yet comforting, it turns simple button mushrooms into a restaurant-worthy velouté.

Preparation: 15 min  |  Cooking: 25 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 151 kcal · 5 g protein · 13 g carbohydrate · 8 g fat

Ingredients

• 500 g mushrooms
• 1 potato
• 1 onion
• 1 vegetable stock cube
• 100 ml light cream

Method

1. Fry the onion and the sliced mushrooms.
2. Add the potato and the stock.
3. Cook for 20 minutes, then blend.
4. Stir in the cream and adjust the seasoning.

Nutritional benefits

Mushrooms are very low in calories, rich in water, fibre and B vitamins. The potato gives creaminess, so you can use less cream. A light, gluten-free soup, perfect for a cosy dinner.

Variations and substitutions

• With wild mushrooms (more flavour).
• Without cream (plant-based milk).
• Topped with pan-fried mushrooms.
• A hint of garlic and parsley.

Storage and making ahead

Keeps for 3 days and freezes (without the cream, which you add when reheating).

💡 Good to know

Keep a few pan-fried mushrooms to one side to place on top of the soup: they add crunch and elegance.

Related reading

Discover more vegetarian recipes · weight-loss recipes · healthy & balanced recipes · gluten-free recipes.

Foods in this recipe: mushrooms · potato · onion · vegetable stock · cream.

You might also like these recipes: Tomato and basil soup · Pea and mint soup · Creamy mushroom soup.