Classic Mushroom Soup

By shahdan • April 1, 2015

4 servings
30 min
Classic Mushroom Soup

A classic soup that always pleases the crowd…


  • 500 gram mushrooms (use fresh mushroom for best result) - عش الغراب
  • 2 tablespoon olive oil (or a mix between olive oil and butter) - زيت زيتون
  • 3 tablespoon flour - دقيق
  • 1 medium red onion - بصلة حمراء
  • 1 liter vegetable stock (around 4 cups) - مرقة خضار
  • 4 stick celery (optional) - كرفس افرنجي
  • 1/4 teaspoon oregano - أوريجانو/ زعتر
  • 1 pinch nutmeg - جوزة الطيب
  • 2 tablespoon cooking cream - كريم الطهي
  • 1/4 teaspoon lemon zest - قشر الليمون
  • 1 pinch salt and pepper (to taste) - ملح و فلفل

Step by step

  1. Clean your mushrooms using a clean wet towel or kitchen paper then chop into slices.
  2. Heat the olive oil in a soup pot then add the sliced onions, sliced celery sticks (if using any) and sauté until both are a little soft. Add the mushrooms. Season with salt, pepper, and oregano. Cook until mushrooms have absorbed all their juices. Remove 2 tbsps. of mushroom and set aside.
  3. Sprinkle the mushrooms with flour and stir.
  4. Pour in the vegetable stock and leave to simmer over a low-medium heat for 10 minutes.
  5. Puree the soup until smooth.
  6. Return the extra mushroom. Add the cream, the nutmeg and simmer for another 5 minutes.
  7. Serve in soup bowls and garnish with lemon zest and oregano.


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6 responses to “Classic Mushroom Soup”

  1. Ghada says:

    I tried this recipe for Iftar invite and the guests loved it 🙂

  2. Salma Nagy says:

    Tried it today and it was all gone in no time 🙂 simple enough for the novices like me 😉

  3. مها دحروج says:

    I served the soup for my in-laws and it was gone in no time. The serving was the right quantity. The addition of lemon zest added depth to the taste.

  4. shahdan says:

    Thank you for the lovely comments! Happy you enjoyed the soup 🙂 You can always click the heart icon above the photo to save the recipe to your favourites 🙂

  5. Alia Ebiary says:

    Which mushrooms do you sprinkle with flour? in the pot or the ones set aside?

  6. shahdan says:

    Hi Alia, yes the ones in the pot, so the soup thickens after you add the stock. Hope this helps 🙂 let us know how it turns out :))))

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