Mushroom soup

Mushroom soup: Creamy indulgence. Image: Carla Zinkfontein

Mushroom soup: Rich creamy winter warmer for the chilliest of days

Indulge in the creamy luxury of a flavour-packed mushroom soup. This recipe is just what you need on a cold winter’s day.

Mushroom soup

Mushroom soup: Creamy indulgence. Image: Carla Zinkfontein

With winter settling in, nothing combats the cold better than a luxurious, creamy mushroom soup that warms you from the inside. This recipe is designed to chase away the winter chills and give you all the comfort you long for.

Preparing this soup is quick and easy. In less than an hour, you can have this delicious pot of soup ready to serve to your family. Mushrooms give an incredible delightful umami flavour to this soup. Combined with chicken or vegetable stock and other fragrant ingredients and you have a pot loaded with flavours to serve.

What makes the mushroom soup so special?

Mushrooms contain lots of fiber, protein, and antioxidants. Research suggests that they can prevent the development of conditions such as Alzheimer’s disease, heart conditions, cancer and diabetes. They are furthermore also excellent sources of selenium. So if you are looking for an excuse to eat more mushrooms, here you have it.

Let us know if you have tried this flavour-packed recipe.

Mushroom soup recipe

5 from 1 vote
Recipe by Carla Zinkfontein Course: StarterCuisine: GlobalDifficulty: Easy


Prep time


Cooking time


Total time




  • 4 tbsp 4 butter

  • 2 cups 2 onions, chopped

  • 1 lb 1 mushrooms, sliced

  • 2 cups 2 chicken or vegetable stock

  • 1/2 cup 1/2 dry white wine

  • 2 tsp 2 dried dill

  • 2 tsp 2 minced fresh thyme leaves

  • 2 tsp 2 paprika

  • 2 tbsp 2 soy sauce

  • 1 cup 1 whole milk

  • 3 tbsp 3 flour

  • 1/4 cup 1/4 sour cream

  • 2 tbsp 2 lemon juice

  • 2 tbsp 2 fresh Italian parsley


  • In a heavy pot or Dutch oven, sauté the onions and mushrooms in butter over medium heat until onions are soft and translucent, about 15 minutes.
  • Add the dill, thyme, paprika, broth, soy sauce and white wine. Bring the soup to a simmer and cook until the liquid reduces by half.
  • Meanwhile, in a small bowl, whisk the flour into the milk until smooth. Add the flour-milk mixture to the soup and cook until the soup begins to thicken about 10 more minutes.
  • Turn the heat down to low and slowly stir in the sour cream and lemon juice.
  • Garnish the soup with parsley and serve hot.


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