Cream of Mushroom Soup Recipe

Name: Cream of Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 leeks, finely sliced and rinsed; 1 tablespoon olive oil; 4 potatoes, peeled and sliced; 500 g chestnut mushrooms, cleaned and sliced; 2 garlic cloves; 1 teaspoon dried thyme; 3 cups chicken stock; salt; pepper; ½ cup double cream; 90 g blue cheese, grated

Servings: persons

3 leeks, finely sliced and rinsed
1 tablespoon olive oil
4 potatoes, peeled and sliced
500 g chestnut mushrooms, cleaned and sliced
2 garlic cloves
1 teaspoon dried thyme
3 cups chicken stock
salt
pepper
½ cup double cream
90 g blue cheese, grated

1
Heat the oil in a large pan.
2
Fry the leeks gently for 5 mins then add the garlic, thyme and salt and pepper, gently fry for another 5 minutes.
3
Par boil the potatoes for approximately 7 minutes.
4
Put the potatoes, leeks and mushrooms into the slow cooker.
5
Add the stock and cook on low for approx 7 hours.
6
Add cream and cheese 15 minutes before end of cooking time and turn cooker onto high.
7
Liquidise in a blender and check seasoning before serving.

704

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 leeks, finely sliced and rinsed, 1 tablespoon olive oil, 4 potatoes, peeled and sliced, 500 g chestnut mushrooms, cleaned and sliced, and more.

Yes, Cream of Mushroom Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream of Mushroom Soup

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