Heart-warming, rich and creamy, this soup is delicious served with crispy garlic bread.
  • 30 mins

    Cooking Time

  • Extreme


  • 15 mins

    Prep Time

  • 4 People


  • 1 Knorr Ikian Bilis Stock Cubes
  • 1 tbsp unsalted butter
  • 30 g shallot (sliced paper thin)
  • A sprig of chopped fresh thyme leaves
  • 1 kg of mushroom (such as white button mushroom, shiitake, and portobello) (thinly sliced)
  • to taste - finely ground salt
  • to taste - finely ground white pepper
  • 1500 ml of water
  • 250 ml cups of heavy cream

  1. Melt the butter in a heavy stockpot over medium-high heat.

  2. When it froths, turn down the heat to medium-low, stir in the shallot and thyme and sauté until fragrant for about 3 minutes.

  3. Toss the mushrooms into the pot and sprinkle with the salt and white pepper.

  4. Cover the pot and sweat the mushrooms until tender (approximately 10 minutes).

  5. Stir in the broth and simmer uncovered for 20 minutes.

  6. Turn off the heat and puree the soup with an immersion blender until smooth.

  7. Stir in heavy cream and serve.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 83.88 kcal
Protein (g) 7.7 g
Sugar (g) 5.32 g
Fat (g) 3.71 g
Fibre (g) 2.67 g

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