Friday, 15 June 2012


“A first-rate soup is more creative than a second-rate painting.” - Abraham Maslow
As I was away, travelling for work I missed a couple of entries here. It was a very busy time full of meetings during the day and even before and after those, I had to confer with my colleagues at breakfast and dinner in order to prepare for the day. Hence quite a hectic time, but fortunately all went well and it was a successful trip.

Back in wintry Melbourne and what better than a hearty soup to drive those winter blues away? We love having this mushroom soup, which is delicious as well as having a delightful flavour. We use a variety of mushrooms to make it and thankfully the supermarkets and greengrocers carry a variety of mushrooms. However, if you do gather your own make sure you know what you are gathering and eating as wild mushrooms can be poisonous!

Cream of Mushroom Soup

600g mixed fresh mushrooms (use Swiss brown, shiitake, oyster, button mushrooms, etc)
3 shallots minced
50g butter
100ml white wine
500ml vegetable stock
1 clove of garlic, crushed
Salt and pepper
1/4 tsp ground mace
200ml heavy cream
Parsley or chopped spring onions for garnishing (optional)

Clean the mushrooms carefully and chop them finely.
Melt the butter in a deep saucepan, add the minced shallot and cook gently until translucent, approximately 4 minutes.
Add the mushrooms, and sauté for a few minutes while stirring.
Cover the pan and simmer for 10-15 minutes until the mushrooms have given up all their juices. Add the garlic clove.
Add the wine, the stock. Season lightly with a little salt and pepper. Boil gently for 10 minutes.
Add the cream and cook for a further 10 minutes. Adjust the seasoning and serve in warmed bowls, garnishing with a sprig of parsley or chopped spring onion.

This post is part of the Food Friday meme,
and also part of the Food Trip Friday meme.


  1. That looks heart, delicious and relatively easy to make. The only personal preference I would add is that whenever a vegetable soup or stew says "cream", I would make it sour cream.

    Add plenty of hot, crusty rolls, butter and bree cheese, and Saturday night light dinner is complete.

  2. That looks delicious! And a soup that is light on the garlic is a winner with me!

  3. Nothing like a good, comforting and homey soup, a real winner!

  4. yummy ... comfort food! i've got to try your recipe... :)

    thanks so much for sharing over at Food Friday!

  5. delish soup especially I love mushroom too :-) definitely will try this, thank you for sharing the recipe :-) Dropping from last weeks FTF.