creamy mushroom soupBy Dr Joe

How do you add some flavour to mushrooms and make them more palatable in a soup context? The easiest way is to get your mushrooms into a ceamy frenzy.

Mushrooms are typical vegetables. Without flavouring, mushrooms taste bland. Of course, you can jazz up many vegetables by careful seasoning.

This is a two-step soup preparation. The end-product of the first step tastes alright but for many folks it might taste too herbal. Therefore I had to think of way of making the taste unversally acceptable to every taste bud out there.

Hence the addition of the cream. But we will be using a single cream instead of double.

Why single cream? We want to keep the fat content of this soup low. If you are on a high fat diet, be at liberty to use the double cream of course.

For the records, single cream has 18% fat content whilst double cream has 46% fat content. Choose the fat content that suits you. For me, the single cream is just about how far I will go. I’m not on a high fat diet!

Adding the cream transforms the taste of this mushroom soup from a herbal palatial experience to a silky one. A silky taste is a lot more appealling to the palate of most people and that’s the objective here.

What do we need to make this easy creamy mushroom soup?


Mushrooms X 300 g
Celery X 1 stick
Red Onion X 1
Parsley (flat leaf) X 3 sprigs
Garlic X 3 cloves
Single cream X 180 mls
Leek X 1
Black pepper X 1 tbs
Vegetable stock powder X 2 tbs
Thyme X 1 tbs
Salt to taste

easy creamy mushroom soup


Nutritional information for mushrooms per 100 g

Calories 23 kcal
Total fat 0.3 g
Saturated fat 0.1 g
Polyunsaturated fat 0.2 g
Monounsaturated fat 0.1 g
Total Carbohydrate 3.3 g
Sugar 2.0 g
Fibre 1.1 g
Protein 3.2 g
Sodium 6 mg
Potassium 315 mg


easy creamy mushroom soup

How to make the Easy Creamy Mushroom soup

>> Slice up the mushrooms, celery, leek, red onion and garlic.

>> Chuck all the pieces of the mushrooms, leek, red onion, garlic and celery into the soup maker jar.

>> Add the black pepper, vegetable stock powder, thyme and the sprigs of flat leaf parsley into the jar.

>> Pour in a cup and half of water into the mix.

>> Close the soup maker and lock in the lid.

>> Swith on the soup maker and choose your soup mode. I go for the ‘smooth’ soup always. Turn the soup maker on and let it do its thing for 21 minutes.

>> Come back when the soup maker beeps at 21 minutes.

>> Pour the soup out into your chosen soup bowl. This is the step 1 of the soup making. At this stage, the soup is fine but it does taste quite herbal which does not appeal to a lot of people. You can have the soup as it is if you are happy with this taste, otherwise move on to step 2.

>> Move on to step 2 by pouring in the single cream (or double cream if you are on a high fat diet). Stir the cream into the soup homogenously.

That’s it. Your creamy mushroom soup is ready.

Serve with seeded bread, rye bread, lentil chips or whatever complementary healthy food that tickles your fancy.

1 hour post-meal, I had a blood glucose reading of 4.3 mmol/l (77.4 mg/dl) which is very healthy. I had my easy creamy mushroom soup  with 4 slices of seeded bread and I still had that blood glucose reading. Pretty good!

Don’t have a soup maker? Get an affordable one here on or over here on

Suggested further reading:
CEREALS That are Wreaking Havoc to Your Hormones, Your Energy & Your Weight (Avoid These)