Creamy mushroom soup

Creamy mushroom soup

  • Quantity
    For 4 gourmets
  • Preparation
    15 minutes
  • Cooking
    20 minutes

The ingredients

  • 1 onion
  • 500g of button mushrooms
  • 1 tbsp of flour or cornflour
  • 40cl of vegetable stock
  • 1 tin (410g) of Régilait full-fat unsweetened condensed milk


  1. Peel and thinly slice the onion.
  2. Clean the mushrooms and cut them into slices.
  3. Heat a saucepan, at a medium heat, with a little oil. Add the onion, salt, cover and leave to cook for 5 minutes.
  4. Add the mushrooms, then the flour. Mix well. Pour in the stock, bring to the boil and cook for 10 minutes.
  5. Add the condensed milk and cook for a further 5 minutes.
  6. Remove from the heat, then finely blend. Taste and adjust seasoning if necessary. Serve immediately.