Mushroom & Thyme Soup

I prefer Chestnut mushrooms in this soup but use whatever you have or prefer. Serve with the Cheese & Onion Toasties for lunch or a light evening meal.


Serves 8 Approx 30p per person

Prep 10 mins Cooking 25 mins 


50g butter

450g chestnut mushrooms

4 tbsp plain flour

1.2 litre chicken stock

1 beef stock cube

2 tbsp ½ fat crème fraiche

1 ½ tbsp dried thyme

a splash of sherry (optional!)


Melt the butter in a large saucepan, add the mushrooms & cook for 5 minutes.

Add the dried thyme & cook for another minute.

Sprinkle the flour over the mushrooms & stir well, then pour in the stock a little at a time stirring constantly. Season with salt & pepper.

Crumble in the stock cube & the sherry (if using!) & stir. Bring to the boil then remove from the heat. Transfer to a blender in batches & whizz until smooth. (Alternatively use a stick blender.)

Return the soup to the pan back on the heat &, using a whisk, stir in the crème fraiche.

Serve immediately or cool completely then freeze in bags.

Print Friendly and PDF