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Home-made Cream of Mushroom Soup is so delicious and really is so simple!


4 tbsp butter

1 tbsp vegetable oil

2 diced onions

4 cloves crushed garlic

750g sliced mushrooms

4 tsp chopped thyme

120ml Marsala wine (or any dry red/white wine)

6 tbsp all-purpose flour

1 litre vegetable or chicken stock

Salt and black cracked pepper

250ml double cream

chopped parsley and thyme for garnish


Heat the butter and oil in a large pot over medium-high heat until the butter is melted

Sauté the onions until soft

Add the garlic and cook for about 1 minute

Add the mushrooms and 2 teaspoons of the thyme, cook for 5 minutes

Pour in wine and cook for 3 minutes

Sprinkle in the flour, stir and cook for another 2-3 minutes

Add the stock, mix and then bring to a boil

Reduce the heat to low to medium, cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened

Reduce the heat to low, add the cream and bring to a gentle simmer

Add salt and pepper to taste

Mix in the parsley and remaining thyme

Serve warm




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