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Cream of Mushroom Soup

Velvety smooth mushroom soup with rich cream and savory broth—warm, comforting, and naturally soft for easy eating.

Time30 minutes
Serves3
EffortEasy
A bowl of creamy mushroom soup topped with sauteed mushroom slices and chopped parsley.
Texture level

3 · Liquidised

Pours smoothly like a thick drinkable soup. No lumps, no bits, and no chewing at all. Can be taken from a cup or spoon, and should not hold its shape on the plate.

Suitable for anyone who finds food hard to chew or swallow. Graded IDDSI Level 3 (Liquidised) — smooth & drinkable — the texture standard used in dysphagia care and soft diets.

See all texture levels

Ingredients

  • 10 Cremini mushrooms Cleaned with a kitchen towel
  • 100ml Heavy cream
  • 150ml Stock or broth Any type works
  • 1/2 Onion, diced
  • 2 cloves Garlic
  • 1 tsp Paprika
  • 1 tsp Garlic powder
  • 1 sprig Fresh thyme
  • 30ml White wine Optional
  • 2 tbsp Corn starch
  • 2 tbsp Butter

Instructions

  1. Clean the dirt off the mushrooms with a kitchen towel. Slice the mushrooms and set aside.

  2. Dice the onion and garlic cloves finely.

  3. In a pan, add butter and the thyme sprig. Cook until the butter is infused with thyme flavor, then remove the thyme sprig.

  4. Add the mushrooms, diced onion, and garlic to the pan. Cook until all the moisture from the mushrooms has evaporated and they are dry, stirring occasionally.

  5. Deglaze the pan with white wine. Cook until all the wine moisture has evaporated.

  6. Add the stock or broth to the pan and bring to a boil. Stir in the paprika and garlic powder.

  7. Mix equal parts corn starch with water to create a slurry. Stir until completely combined with no lumps.

  8. Add the slurry into the pot once boiling. Reduce heat to low and let the soup simmer until it has thickened.

  9. Once the soup has thickened, stir in the heavy cream. Serve warm when ready.

Serving Tips

Important Guidance

  • Slice the mushrooms thinly for a softer final texture that requires minimal chewing.
  • For an even smoother consistency, blend half of the soup before adding the cream.
  • The soup thickens as it cools. Add more broth when reheating if needed.
  • Serve at a lukewarm temperature to avoid burns, which matters more when swallowing is difficult.

Nutrition Facts

Calories~220 kcal
Protein~3 g
Fat~18 g
Carbohydrates~10 g
Sodium~135 mg
Cholesterol~50 mg

Estimated from the listed ingredients across 3 servings, including the optional white wine. This is an estimate, not a lab-tested nutrition label.

Dietary Notes

Gluten-free when using corn starch. For dairy-free version, substitute cream with coconut cream.