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Creamy Mushroom Soup

Creamy Mushroom Soup
Creamy Mushroom Soup

Perfect for any day, any season. This soup is a crowd pleaser. There's an element of surprise in this recipe though, that is mustard, but not any mustard, a Dutch. The Dutch mustard adds a tangy and slightly spicy flavor to the mushroom soup, giving it a deliciously Dutch twist.


500 grams mushrooms (sliced)

1 onion (chopped)

2 garlic cloves (minced)

1 Liter mushroom broth (made with bouillon cubes)

250 ml cream

2 tablespoons butter

2 tablespoons flour

1 bay leaf

Salt and pepper, to taste

2 tablespoons Dutch mustard (I used De wijndragers mustard brand)

2 tablespoons chopped fresh chives


  1. Melt the butter in a large pot over medium heat. Add the onion and garlic and sauté for 5 minutes, or until the onion is soft.

  2. Add the sliced mushrooms, season with salt and sauté for another 5-7 minutes, or until the mushrooms are soft and tender.

  3. Sprinkle the flour over the mushrooms and stir until the flour is well combined. Cook for 1-2 minutes, or until the flour is lightly browned (to a caramel-like color).

  4. Gradually add the chicken or vegetable broth, stirring constantly to prevent lumps. Add the bay leaf and bring the soup to a boil.

  5. Reduce the heat to low and simmer for 10-15 minutes, or until the soup has thickened.

  6. Remove the bay leaf from the soup and stir in the cream until the soup is smooth.

  7. Add the Dutch mustard to the soup and stir to combine. Taste and adjust the seasoning with salt and pepper as needed.

  8. Serve the soup hot, garnished with chopped fresh chives, and a splash of cream.


  1. Thyme: This herb has a subtle, earthy flavor that pairs well with mushrooms. Add a few sprigs of fresh thyme to the soup while simmering, or sprinkle in some dried thyme to taste.

  2. Rosemary: Another earthy herb that complements mushrooms nicely, rosemary has a slightly piney flavor. Add a few sprigs of fresh rosemary to the soup while simmering, or sprinkle in some dried rosemary to taste.

  3. Sage: With its slightly bitter flavor, sage can add depth and complexity to mushroom soup. Add a few fresh sage leaves to the soup while simmering, or sprinkle in some dried sage to taste.

  4. Parsley: This bright, fresh herb can add a pop of color and flavor to mushroom soup. Stir in some chopped fresh parsley just before serving.



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