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Crema de Champiñones (Mushroom Soup) |mycolombianrecipes.com

Mushroom Soup (Sopa de Champiñones)

Erica Dinho
Course Main Course
Cuisine Colombian
Servings 4 servings


  • 1 garlic clove minced
  • ½ cup chopped onion
  • 3 tablespoons butter
  • 2 tablespoon olive oil
  • 1 pound portobello mushrooms sliced
  • 1 ½ tablespoons flour
  • ½ teaspoon fresh thyme
  • Salt and pepper
  • 3 tablespoons parmesan cheese
  • 1 ½ cups heavy cream plus more for garnish
  • 4 cups chicken or vegetable stock
  • Chives for garnish


  • Melt the butter and 1 tablespoon olive oil in a medium pot, over medium heat. Add the onions and cook for 2-3 minutes. Add the rest of the olive oil, mushrooms, garlic and thyme and season with salt and pepper. Cook for about 7 minutes or until they are golden brown, stirring often.
  • Add the flour and continue cooking for 2 minutes more. Add the chicken or vegetable stock and stir.
  • Reduce the heat to medium-low an continue cooking for 25 minutes, stirring occasionally.Transfer the soup to a blender, or use an immersion blender, and puree the soup until smooth.
  • Return the soup to the pot and add cream and cheese. Cook for about 5 minutes and season to taste.
  • Laddle in bowls and add heavy cream and chives for garnish. Serve warm.
Keyword colombian soup
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