creamy mushroom soup on a slate surface
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5 from 3 votes

Creamy Mushroom Soup

A rich and filling Creamy Mushroom Soup that uses a mixture of mushrooms. The addition of wild rice gives the soup a lovely texture.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Appetizer, Soup
Cuisine: British, French
Keyword: mushroom recipe, mushroom starter, soup recipe
Servings: 4 people
Calories: 224kcal
Author: Dannii


  • 550 g mixed mushrooms thinly sliced
  • 75 g Wild Rice
  • 8 shallots diced
  • 2 celery stalks diced
  • 3 garlic cloves crushed
  • 1 head cauliflower chopped in to small pieces
  • 1000 ml BRITA filtered water
  • 1 tbsp wholegrain mustard
  • 2 tbsp fresh parsley finely chopped
  • 250 ml skimmed milk
  • 2 tbsp corn flour
  • 0.5 tbsp olive oil


  • Add the rice to a pan of boiling BRITA filtered water and simmer for 25 minutes.
  • Heat the oil in a large soup pan and add the shallots, celery and garlic and gently heat for 4 minutes.
  • Add half the mushrooms and the cauliflower and cook for 4 minutes.
  • Add the BRITA filtered water, mustard and parsley and simmer for 15 minutes.
  •  Mix the milk and cornflour together and put aside.
  • Using a hand blender, blend the soup until smooth. Add the rest of the mushrooms, the cooked rice and the milk mixture to the blended soup and simmer for 5 minutes.


Serving: 1portion | Calories: 224kcal | Carbohydrates: 46g | Protein: 12g | Fat: 3g | Cholesterol: 1mg | Sodium: 147mg | Potassium: 1211mg | Fiber: 9g | Sugar: 13g | Vitamin A: 290IU | Vitamin C: 76.5mg | Calcium: 147mg | Iron: 2.3mg