Creamy Mushroom Soup

There’s something irresistibly comforting about a warm bowl of Creamy Mushroom Soup—rich, earthy, and full of depth. This recipe celebrates the natural umami of fresh mushrooms, brought to life with a splash of cream and the savoury finish of Avohaven’s Salt’n’Peppa flake salt. Whether you're after a cosy lunch, a hearty starter, or something elegant for a dinner party, this soup delivers both simplicity and indulgence in every spoonful.

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Creamy Mushroom Soup

Ingredients:

2 Tbsp olive oil

1 Tbsp butter

1 small onion, finely chopped

2 cloves garlic, crushed

500g mixed mushrooms (e.g. Swiss brown, button, portobello), sliced

1 tsp fresh thyme leaves (or ½ tsp dried thyme)

2 Tbsp plain flour

750ml vegetable or chicken stock

250ml cream (or half cream, half milk if preferred)

Avohaven Salt’n’Peppa flake salt, to finish Fresh parsley, for garnish (optional)

Instructions:

In a large pot, heat olive oil and butter over medium heat. Add chopped onion and cook for 3–4 minutes until softened. Add garlic and cook for another minute until fragrant.

Add sliced mushrooms and thyme to the pot. Cook for about 8–10 minutes, stirring occasionally, until the mushrooms are softened and any moisture has mostly evaporated. Reserve a few of the mushrooms for decoration.

Sprinkle in the flour and stir well to coat the remaining mushrooms. Cook for 1–2 minutes to cook out the raw flour taste.

Slowly pour in the stock, stirring to combine. Bring to a gentle boil, then reduce heat and simmer for 10–15 minutes, allowing the flavours to deepen.

For a smooth soup, use a stick blender to blend until velvety, or leave it chunky for a more rustic texture—totally up to your preference.

Stir in the cream, and heat gently (do not boil). Season with freshly ground black pepper and finish with a sprinkle of Avohaven Salt’n’Peppa flake salt to enhance the earthy mushroom flavour.

Ladle into warm bowls and garnish with chopped fresh parsley if desired. Serve with crusty bread or toasted sourdough on the side.

Tip:

For an extra indulgent twist, top each bowl with a dollop of sour cream or a drizzle of truffle oil. You can also stir in a handful of grated parmesan for a cheesier finish.