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+ servings

Cream of Mushroom Soup

This rustic Cream of Mushroom Soup recipe will have your guests coming back for seconds! Cooked using only a microwave, the earthy flavour is enhanced with the richness of the cream to make this dish a classic favourite!
Servings: 4


  • 3litre bowl


  • 15 g dried porcini
  • 750 ml vegetable stock
  • 25 g butter
  • 2 cloves garlic
  • 4 tbsp finely chopped parsley
  • 400 g chestnut mushrooms roughly chopped
  • 150 ml dry white wine
  • 45 ml double cream
  • Salt and freshly ground pepper


  • Soak porcini in stock for 20mins. Strain the porcini and coarsely chop. Add the soaking liquid to the remaining stock. Place the butter, garlic and parsley in a bowl.
  • Place on the base of the oven and cook on HIGH MICROWAVE for 1min.
  • Add the chopped mushrooms and porcini to the parsley mixture. Cook on MEDIUM MICROWAVE for 8-10mins or until softened. Stir halfway. Add wine and stock.
  • Cover and cook on MEDIUM MICROWAVE for 15mins. Cool. Place in a liquidiser and puree until smooth. Return the puree to the bowl. Stir in cream and season to taste.
  • Cover and cook on MEDIUM MICROWAVE for 3mins or until piping hot.