Mushroom soup with garlic croutons

Mushroom soup with garlic croutons


Serves 4


  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 medium leek, sliced
  • 1 medium brown onion, diced
  • 2 cloves garlic, diced
  • 600g mushrooms, sliced
  • 1/2 cup (125ml) white wine
  • 3 cups (750ml) chicken stock
  • 1/2 cup (125ml) cream

For croutons:

  • 4 slices sourdough bread
  • 1 tbsp olive oil
  • 1 clove garlic, diced


Heat oil and butter in a large saucepan over medium heat. Cook leek, onion and garlic for 5 minutes until soft. Add mushrooms and cook, stirring, for 5 minutes. Increase heat, add wine and allow to bubble up. Add chicken stock, bring to boil, reduce heat and simmer for 45 minutes.

Blend soup in a food processor or with a stick blender until smooth. Return to saucepan, add cream, and gently reheat over a low heat.

Make croutons just prior to serving. Remove crusts from bread and chop roughly. Heat oil in a large frypan over medium heat. Cook bread pieces, tossing, for 4 minutes until crisp and golden. Add garlic, cook for a further minute, being careful not to brown too much. Season well and set aside.

Serve soup in large bowls with croutons on top.

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Serving Suggestions


  • You could use a variety of mushrooms in this recipe. I used Portobello mushrooms but button, field or Swiss brown would be fine.
  • Be sure to wash leek carefully to remove any trace of dirt.
  • This recipe was created for Kidspot, New Zealand’s best recipe finder by Greer Worsley, who blogs at Typically Red.

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