Creamy Mushroom Soup


  • 15-20 mushrooms (preferably chestnut mushrooms and sliced))
  • 6 tablespoons of butter
  • 6 tablespoons of flour
  • 1 onion (Chopped)
  • 1 small celery (chopped small)
  • 1 teaspoon dried thyme
  • 1 teaspoon marjoram
  • 4 cups chicken stock
  • 1 cup of cream
  • 1 teaspoon of salt
  • 1 teaspoon freshly ground black pepper

Melt the butter in a suitable saucepan. Add the onion and celery and saute for about 4-5 minutes. Add the mushrooms, thyme and marjoram and continue sauteing for about 10-15 minutes until the mushrooms are tender.

Sprinkle the flour on the vegetables and mix for about 2 minutes until the light smell comes out. Add the chicken broth and reduce the heat after the soup starts to boil. Cook until the vegetables are soft and thickened. Then slowly add the cream to the soup, stirring, and boil for another 5 minutes. Remove from the heat and serve with a sprinkle of freshly ground black pepper.

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