Cream of Mushroom Soup


2 Medium onions

2 Cloves of garlic

650 g White Mercer Mushrooms

250 g Swiss brown Mercer Mushrooms

65 g Unsalted butter

15 g Fresh thyme

60 g Wheat flour

2 Chicken bouillon cubes

1 l Water

125 ml Fresh cream

Mushroom Nutritional Info

Cream of Mushroom Soup

35 minutes
Serves 4


  1. Chop the onions. Finely chop the garlic
  2. Wipe the white mushrooms clean with kitchen paper and slice them. 
  3. Heat 50 g of butter in a soup pan over medium-high heat. 
  4. Sauté the onion until softened and translucent, about 3 minutes. Add the garlic during the last minute of sautéing.
  5. Strip the thyme leaves from the sprigs and add ⅔ of the thyme to the pan along with the white mushrooms. Cook for 10 minutes, stirring regularly. 
  6. After 7 minutes, add the flour and cook for the remaining 3 minutes. 
  7. Crumble the stock cubes over the mixture and add the water. Let it simmer gently with the lid on the pan for 10 minutes.
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