Mushroom soup is one of those recipes that never go out of style in our country. Fragrant, smooth, with a rich taste of fresh mushrooms – ideal for a family lunch, a quick dinner or as a festive appetizer. And most importantly: it warms you up perfectly when the days start to get shorter and the garden turns into autumn colors.
Czechs have a special relationship with mushrooms – they literally grow “behind our house” and few families do not have their favorite place in the forest. Therefore, this soup is not only delicious, but also pleasantly homely and familiar.
🥣 What makes this soup special?
creamy consistency without unnecessary thickening
intense mushroom aroma
possibility of using different types of mushrooms according to the season
simplicity that anyone can handle
Mushrooms are also rich in fiber, minerals and antioxidants, so the soup is filling without being heavy.
📝 Ingredients (approx. 4 servings)
500 g fresh mushrooms
(or a mixture: mushrooms, chanterelles, oyster mushrooms, shiitake – depending on what is available)
1 large onion, finely chopped
2 cloves of garlic
2 tablespoons of butter or olive oil
750 ml of vegetable or chicken stock
150 ml of cooking cream
1 tablespoon of plain flour
1 teaspoon of thyme or parsley
salt and pepper
optional: croutons, baguette, a few drops of truffle oil, roasted nuts
👩🍳 Step-by-step procedure
1️⃣ Onion and garlic base
Heat the butter/oil in a saucepan and let the finely chopped onion glaze. Add the garlic and sauté briefly. This will create a slightly caramelized base that will give the soup depth.
2️⃣ Roasting the mushrooms – the key to flavour
Add the sliced mushrooms and roast for a few minutes until they release their water and start to smell. The mixture will thicken and get a darker colour – that’s exactly what we want.
3️⃣ Thickening
Stir in a tablespoon of flour, stir and heat briefly to remove the raw taste of the flour.
4️⃣ Pour in the stock
Slowly pour in the stock and stir to avoid lumps. Cook for about 10 minutes to allow the flavours to meld.
5️⃣ Puree for a silky consistency
Blend the soup with a hand blender until smooth. If you like a smooth soup with chunks, leave some of the mushrooms aside and add them after blending.
6️⃣ Cream and spices
Stir in the cream, add thyme or parsley, salt and pepper to taste. After adding the cream, do not cook any longer – just heat it slightly.
7️⃣ Serving
Serve hot. It is even better to enhance the soup with:
crispy croutons
fresh herbs
a teaspoon of truffle oil for a festive version
toasted mushrooms on top
fresh baguette or homemade bread
💡 Tips and variations
Diet version: replace the cream with milk or a plant-based alternative.
Vegan version: use vegetable broth, plant-based cream and oil instead of butter.
For an even more intense flavour: add a teaspoon of soy sauce or a few drops of lemon.
Quick weekday option: use frozen mushrooms – a great option when there is no time to go to the forest.
✨ Conclusion
Cream mushroom soup is a sure bet. It smells like home, warms you up and never disappoints – whether you’re making it for family, friends or just for yourself. Plus, it’s very versatile, so you can adjust it to suit the season and your taste.
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