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Cream of Portobello Mushroom Soup

Cream of Portobello Mushroom Soup

Cream of Portobello Mushroom Soup Recipe

You can substitute portobello mushrooms with wild mushrooms, and sage with fresh thyme.


  • 25g butter
  • 1 onion chopped finely
  • 2 garlic cloves peeled and crushed
  • 1 tbsp plain flour
  • 850ml vegetable/chicken/mushroom stock
  • 650g portobello mushrooms chopped to large chunks
  • 5 fresh sage leaves chopped finely
  • 100ml white wine
  • 100ml double cream/thickened cream
  • salt and freshly cracked black pepper to taste
  • chopped fresh parsley for garnishing


  1. Melt butter in large and deep saucepan. And the onions and garlic, and cook over gentle flame until the onions have just started to caramelised (soft, translucent, shrunken), about 4 minutes.
  2. Stir in the flour and cook for one minute more, then gradually stir in the stock.
  3. Add the mushrooms and bring to the boil. Don’t worry if it seems like a lot of mushrooms, they will shrink considerably when they are cooked.
  4. Reduce heat, cover and simmer gently for about 15 minutes, until the mushrooms are tender. Stir in the sage.
  5. Remove a couple of ladlefuls of the mushrooms, chop them to small pieces and set aside.
  6. Process the remaining soup in a food processor or blender until smooth.
  7. Return the soup to the saucepan and stir in the wine & cream and season with salt and pepper.
  8. Warm through, without boiling. Ladle into bowls and garnish with chopped mushrooms, parsley and a few drops (or swirls) of cream. Serve with toast.

Cooking Notes:

  1. As a convenient cheat, I used “Woh Hup” brand of “Concentrated Mushroom Stock” for the stock base by dissolving 1 tsp of stock for every 200ml of water.
  2. The original recipe calls for double cream, which is something common in UK. However, double cream is quite rare in Singapore (so far, only seen it at Cold Storage Centrepoint) and pretty expensive. I substituted this with thickened cream containing 35% milk fat and it does the job well, and is so much cheaper and easier to find at our local supermarkets.
  3. Ingredients substitution: You can substitute portobello mushrooms with wild mushrooms. You can also substitute the sage with fresh thyme (1 tsp).

Adapted from 500 Soups (Recipe: Wild mushroom soup with sage)

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83 comments on “Cream of Portobello Mushroom Soup”

  1. Wiffy,

    If I m not using white wine, do I replace the 100ml with stock?

    Will a handheld processor do the job?

  2. Wiffy, I bought the woh hup concentrated mushroom stock. The label says dissolve in 180 ml of water. Should I follow your recipe 200ml or the instruction on the bottle?

    • Hi Rose, 20ml is not a lot of difference, up to you. Just season to taste later.

    • Hi Wiffy,

      I made the mushroom soup today and diluted 1 tsp to every 180 ml. I didn’t have to add salt after cooking. My hubby says it tastes like restaurant mushroom soup. He dipped with home made garlic bread. 2 of my 3 kids love the soup too. My other kid doesn’t like mushroom dish.

      Thank you for sharing this yummy recipe :)

  3. Hi wiffy,

    I’ve been your fans following your recipes. I like your western recipe especially.

    Can I know the white wine you used was the white cooking wine e.g. Holland white cooking wine I saw in cold storage?

    Thanks for replying.

    • Hi vianice, any type of white wine that’s not fruity (sweet) and preferably dry white wine. You don’t have to buy the expensive ones.

  4. Pingback: Creamy Portobello Mushroom Soup

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  6. Hi I would really love to try out this dish! However, the supermarket sells portobello mushrooms in packets..just wondering roughly how many packets of mushrooms are required here for 650grams?

  7. I’ll like a healthy version. Can I subs the  heavy cream with just milk? 

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