Gluten Free, Keto, Mushroom Stock Recipes, Vegan and Vegetarian

Creamy Mushroom Soup

print pdf



  • 2 tbsp butter
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 400g white button mushrooms, roughly chopped
  • 200g swiss brown mushrooms, roughly chopped
  • 3 ¼ cups Urban Forager Mushroom Stock
  • Black pepper to taste
  • 2 heaped dollops of crème fraiche


  1. Melt the butter in a large pot over medium heat. Add the onions and sweat until translucent. Add the garlic in and cook for 2 minutes or until fragrant
  2. Add the mushrooms in and sweat down with a small pinch of salt. Be sure to not brown the mushrooms – this will affect the colour at the end.
  3. Add the Urban Forager Mushroom Stock. Bring to a boil and then lower the heat to simmer gently for 15 minutes.
  4. Blend using a blender of your choice, you may have to do it in batches depending on the size. Blend until completely smooth.
  5. Return the blended contents into the pot and simmer until hot again.
  6. Stir in the crème fraiche (or a cream substitute of your choice) until the colour is consistent
  7. Ladle into bowls and garnish with more cream, parsley and croutons. Enjoy!

Subscribe to our Newsletter