Mushroom cream soup

4 servings


FRITEL Blender BL 3890


  • 275 g mushrooms
  • 1 tbsp sunflower oil
  • 40 g butter
  • 1 small onion, chopped
  • 1 tbsp flour
  • 4.5 dl vegetable stock
  • 4.5 dl milk
  • 1 tsp dried basil
  • 2-3 tbsp cream (as desired)
  • Pepper and salt
  • Fresh basil leaves for garnish


Preparation time:15 min. 

  • Remove the mushroom caps from the stems. Slice the caps and finely chop the stems.
  • Heat the oil and half the butter in a heavy pan and add onion, mushroom stems and about ¾ of the caps. 
  • Fry for 1-2 minutes, stirring frequently, cover the pan and simmer everything on a low heat for 6-7 minutes, stirring occasionally.
  • Stir in the flour and cook for about 1 more min.  Gradually add stock and milk until a smooth sauce forms. 
  • Add basil and season to taste. 
  • Bring to the boil, partially cover the pan and simmer gently for 15 min.
  • Let the soup cool a little, then pour it into the blender and puree it smooth.
  • Melt the rest of the butter in a frying pan and gently fry the remaining mushroom caps for 3-4 minutes until they start to soften.
  • Pour the soup into a clean pan and stir in the fried mushrooms.
  • Add cream if necessary and sprinkle with basil leaves.