Neil Perry’s Cream of Mushroom Soup


I love making soup as it is so simple yet so healthy.

I found this Neil Perry of Rockpool recipe on the Qantas Recipe Archive and gave it a go when I had guests over, I served it with some pan-fried croutons topped with parmesan cheese.

Neil Perry’s Cream of Mushroom Soup (Serves 6)


  • Olive oil
  • 50g unsalted butter
  • ½ brown onion, diced
  • 1 leek, diced
  • 2 garlic cloves, diced
  • 2 sprigs thyme, leaves only
  • Sea salt
  • 500g mushrooms (field, Swiss brown), sliced
  • 150ml dry white wine
  • 800ml fresh chicken stock (I substituted this with my mum’s Thermomix Vegetable Stock)
  • 100ml single (pouring) cream
  • Small handful flat leaf parsley, finely chopped
  • Lemon juice


  1. Heat the oil and butter in large, heavy based pan over a medium heat. Add the onion, leek, garlic, thyme and a pinch of salt and cook, stirring, for about 10 minutes or until soft.
  2. Add the sliced mushrooms and continue to cook for about 5 minutes or until tender.
  3. Add the white wine to pan and simmer until reduced by half.
  4. Add the stock and cook, uncovered, for about 40 minutes or until reduced by half. Remove from the heat.
  5. Transfer to a blender and puree the soup until smooth.
  6. To serve, stir in the cream, parsley and a squeeze of lemon juice and check seasoning.



2 thoughts on “Neil Perry’s Cream of Mushroom Soup

  1. Cate says:

    Thanks for posting this recipe! I haven’t made this since last winter and hadn’t written the recipe down 🙂

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