Creamy Mushroom Soup

by Pia Haugseth
20 min
Creamy Mushroom Soup
With the taste of autumn, mushroom soup is one of my great favourites. You can make this with any mushroom you like, but I got stuck with the cheapest mushroom I could find at the store - champignons.


  • 5 dl water
  • 1 x vegetable bouillon
  • 400 g champignon
  • 1 clove garlic
  • 1 x shallots
  • 2 dl alcohol-free beer
  • 1 pinch black pepper
  • 2 dl cream
  • 1/2 handful parsley


  1. Boil water in a pot. Add vegetable bouillon and let it dissolve in the water while it simmers.
  2. Cut mushrooms into pieces. In a saucepan with a thick bottom, fry the chopped garlic and shallot until soft. Add mushrooms and fry. Add non-alcoholic beer. You can also use dry white wine if you have.
  3. Add the vegetable stock, pepper and let simmer for about 10 minutes.
  4. Take the pot aside and add in the cream. Use an immersion blender to make the soup completely smooth. Serve with some chopped parsley on top and some nice bread.
  5. If you follow the weekly menu this dish is part of, you will use the mushroom soup as a sauce for pasta in another dish. Place minimum 3 dl soup per serving on a container in the fridge.