Cream of wild mushrooms

Yield: 4-5 (as a meal), 8-10 (as appetizer)
Requires: a soup blender 


  • Butter & olive oil, 2 tablespoons each
  • Assorted fresh mushrooms, 600g, sliced
  • 4 garlic cloves, finely chopped
  • 1 big yellow onion, finely diced
  • Dried thyme
  • All-purpose flour, 6 tablespoons
  • Chicken stock, 1 liter  (Alternately, I use chicken stock cube & water when I’ve run out of stock)
  • Bay leaf
  • Light thickened cream, 1/2 cup (opt for plain yogurt as an healthier alternative)
  • Salt & pepper to taste


  1. Add olive oil and butter into a large heavy pot over medium flame. 
  2. Add onion, fry till translucent then add garlic. Fry till fragrant. 
  3. Add some 1-2 dashes of dried thyme, salt and pepper. Add mushrooms. Fry and allow mushrooms to cook until withed. 
  4. Add flour. Stir until flour is well-combined into the vegetables. 
  5. Add stock and bay leave. Stir until the clumps of mushrooms smooth out. Increase flame to heat, cover pot and allow it to boil. 
  6. Reduce heat to medium /low again, season with dried thyme, pepper and salt where desired, bearing in mind that cream will be added last. 
  7. Blend the mushrooms till desired consistency – some like it velvety smooth, some like it grainy, others chunky. Lastly, add cream, stir well, bring to boil and serve. 
This entry was published on September 29, 2017 at 8:35 am and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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