prep: 15mins
cook: 35mins
serves: 4


  • 1 Tbsp light olive oil
  • 20g butter
  • 1 onion, chopped
  • 1 clove garlic, finely diced
  • 500g mushrooms, trimmed and chopped
  • 1 Tbsp fresh thyme leaves
  • 4 cups salt-reduced beef stock
  • 200g potatoes, peeled and diced
  • 1/2 cup Bulla Sour Cream
  • salt flakes & freshly ground black pepper
  • additional Bulla Sour Cream, to serve

Creamy Mushroom Soup


  1. Heat oil and butter in the base of a large saucepan. Add onion and garlic, cooking for approx. 5 minutes until tender and softened. Add mushrooms and thyme, cook a further 5 minutes stirring regularly.
  2. Add stock and potatoes to pan and bring to the boil. Reduce heat to a simmer and cook for approx. 15 minutes until potato is tender. Remove from heat and using a handheld stick blender, puree until smooth.
  3. Return soup to a low heat and stir in the Bulla Sour Cream. Cook for 5 minutes and season to taste.
  4. Serve soup with an extra dollop of Bulla Sour Cream and a sprinkling of pepper.
  5. Tip: Try crispy pancetta or fried sliced mushrooms for garnish.

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