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Creamy mushroom soup

Serves: 4 people
Prep time:



  • 2 tbs olive oil
  • 2 brown onions, halved, chopped
  • 2 garlic cloves, crushed
  • 2 tbs fresh thyme, chopped
  • 800 g button mushrooms, chopped
  • 1 L (4 cups) Campbell’s Real Stock - Vegetable
  • 250 ml (1 cup) thickened cream


  1. Heat oil in a medium sized saucepan over medium heat. Add onion, garlic and thyme, cook, stirring occasionally for 10 minutes, or until onion is soft. Add mushrooms and cook, stirring for 5 minutes, or until mushroom is soft.
  2. Add Campbell’s Real Stock and bring to the boil. Reduce heat to low and simmer, covered, for 20 minutes. Set aside for 5 minutes to cool.
  3. Blend soup in batches until smooth.
  4. Combine soup and cream, heat over low heat, stirring for 5 minutes or until heated through. Season to taste with salt and pepper.5.  Serve with crusty bread.