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Super creamy mushroom soup

Updated: Oct 17, 2020

It is also super easy to make.


300g mixed mushrooms (preferably forest mushrooms)

3 large onions

3 low sodium organic beef stock cubes

salt and pepper to taste

Parsley to garnish (or any green herb you like, I use dill a lot)


  • Cut the onions in half rings. Sauté them in a tall pen (you guessed it, I use my Dutch oven) until translucent.

  • Slice the mushrooms the way to like it. It doesn't have to be uniform.

  • Add the mushrooms to the onions and continue to cook until mushrooms are slightly done and the onions become soft and almost creamy.

  • Boil some water to dissolve the beef stock cubes and add it to the onion mixture.

  • Add in 3l or boiling water, salt and pepper to taste and simmer gently until mushrooms are fully cooked

  • Pour the mixture carefully into a blender (I love my Vitamix) and blend it until really creamy.

  • Adjust your seasoning and you are ready to serve.

  • Chop up your green herbs (parsley and dill work the best) and garnish the soup.

I like this soup as is, but it is even better if you stir in a spoon of yoghurt of your choice (I use coconut yoghurt or almond when in WildFit Spring)

Best in: WildFit Spring

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