---
title: "Souper Tuesday: Cream of mushroom soup"
description: "As our final Souper Tuesday recipe for 2025, here’s one of the best crowd-pleasers of them all. A warming cream of mushroom soup flavoured with thyme and garlic and a hint of Dijonnaise."
type: "NewsArticle"
publisher: "Daily Maverick"
site: "https://www.dailymaverick.co.za"
section: "WHAT’S COOKING"
author: "Tony Jackman"
author_url: "https://www.dailymaverick.co.za/author/tony/"
canonical_url: "https://www.dailymaverick.co.za/article/2025-08-26-whats-cooking-today-cream-of-mushroom-soup/"
published: "2025-08-26T13:30:25"
updated: "2025-08-26T12:49:55"
lang: "en-ZA"
word_count: 332
---

# Souper Tuesday: Cream of mushroom soup

> As our final Souper Tuesday recipe for 2025, here’s one of the best crowd-pleasers of them all. A warming cream of mushroom soup flavoured with thyme and garlic and a hint of Dijonnaise.

By Tony Jackman · Published 26 August 2025, 15:30 SAST · Updated 26 August 2025, 14:49 SAST

## Content

This soup makes a relatively light and nourishing supper for the occasional cooler evening that still shows itself as we head towards Spring.

A round of toasted multigrain baguette topped with nutty fried mushrooms is a neat way to finish off this light and creamy mushroom soup.

It’s finished with a pleasantly sweet kick of Cape Tawny port. Not that we’re allowed to call it that.

And with that, we rest our soup recipes until the following winter.

*(Serves 2-3 large portions)*

**Ingredients**

500 g button mushrooms

3 Tbsp butter

1 large onion, peeled and diced

3 garlic cloves, chopped

A few thyme sprigs

A glass of dry white wine

750 ml vegetable stock (I used Nomu)

250 ml fresh cream

2 Tbsp Dijonnaise (mustard mixed with honey)

A dash of Cape Tawny ‘don’t call it Port’ 🙄

Salt to taste

White pepper to taste

2 slices of multigrain baguette (or other), toasted

16 small button mushrooms, quartered

2 Tbsp olive oil

Garlic salt

Black pepper

**Method**

Halve or quarter the mushrooms, depending on their size.

Peel and chop the onion and garlic and cook in a little butter, stirring on a low heat until lightly caramelised.

Add the thyme and a glass of white wine and cook on a moderate heat until reduced by half.

Add the mushrooms and cook on a moderate heat, stirring now and then, until the mushrooms release their juices, then cook a minute more.

Add vegetable stock, season with salt and white pepper, return to a boil, then lower the heat and simmer for five minutes.

Add the cream, bring to a simmer, stir in the Dijonnaise, and cook gently for a few more minutes.

Finally, stir in a dash of good port or sherry.

Meanwhile, chop the extra little mushrooms and cook in butter until nutty brown. Season with a little garlic salt and black pepper. Toast the baguette slices and pop two each on bowls of soup. Spoon the cooked mushrooms on top. **DM**