- Vegetarian
- Comforting
- Savoury
Mushroom Soup
This mushroom soup is comfort in its purest form—earthy, velvety, and deeply aromatic. Made with a generous mix of mushrooms and enriched with creamy milk, it delivers a beautiful balance of richness and freshness in every spoonful. The flavours are warm and savoury, yet wonderfully delicate, letting the natural umami of the mushrooms shine.
It’s the kind of soup that feels both nourishing and indulgent, perfect for cool evenings or whenever you’re craving something soothing and satisfying. Simple to prepare and full of depth, this dish brings a touch of restaurant elegance to the home kitchen with ease.
What You’ll Need
500g mushrooms, sliced
2 tbsp Norco Unsalted Butter
1 plate of shallots and leeks, finely sliced
1 cup dry white wine
2 tbsp flour
4 cups stock (vegetable or chicken)
1 cup Norco Thickened Cream
1 cup Full Cream Milk
2 sprigs thyme
2 bay leaves
Salt and pepper, to taste
Croutons, to serve
Heat the butter in a large pot over medium heat. Add the mushrooms and sauté until browned, stirring occasionally. Remove the mushrooms from the pot and set aside.
In the same pot, add the shallots and leeks. Cook until softened.
Return the mushrooms to the pot, then pour in the white wine. Stir and let it simmer for a few minutes.
Sprinkle the flour over the mixture and stir well to combine. Gradually add the stock, stirring continuously to prevent lumps.
Pour in the cream and milk, stirring to create a smooth soup base. Add the thyme and bay leaves, then season with salt and pepper.
Let the soup simmer gently until it thickens slightly and all the flavours meld together.
Remove the thyme sprigs and bay leaves. Serve the soup hot, topped with croutons.
Enjoy!
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Norco Unsalted Butter
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