Swedish Cream of Mushroom Soup (Champinjonpure)

"This is rich and creamy, and easy to make, too! Hope you enjoy! :)"
photo by Brenda. photo by Brenda.
photo by Brenda.
photo by Michelle Berteig photo by Michelle Berteig
Ready In:




  • Wipe mushrooms clean with damp paper towel, or rinse under cold water. (Drain).
  • Put butter into saucepan, and add onion and mushrooms, cover, and simmer 5 minutes over med-low heat. You just want to simmer them, not brown them, so stir once or twice and lower heat if necessary.
  • Remove mushrooms and place into blender or food processor.
  • Add flour, seasonings and 1/2 cup consomme.
  • Puree. You will need to scrape down a couple of times.
  • Pour puree back into pan.
  • Add remaining liquids and simmer over low heat stirring til smooth.
  • Serve with warm crusty bread for dipping.
  • Can garnish with chopped fresh parsley if desired.

Questions & Replies

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  1. Michelle Berteig
    Wow, this is terrific and so easy to make! I used a stick blender to mix everything up right in the cooking pot. Great mushroom flavor. We loved it! Made for ZWT3.
  2. nrath
    Excellent! Only change I made was to chop up additional mushrooms at the end and add the chunks to the creamy soup. We loved it.
  3. bnich
    Absolutely delicious! Hubby likes some mushrooms chunky so I didn't put all into a blender. Easy recipe -- one of our favorites.
  4. Ven-Jor Mom
    YUMMY!!! I will be making this one again!!!
  5. Manami
    Hi Wildflour, what a fantastic meal! It was this wonderful soup and salad! I used 1 lb of button mushrooms and the rest of the recipe, I followed to a T! I was very doubtful of the beef consomme but it turned out wonderfully! This week was a trial run because I want to serve it for Chanukah, & that is what I am planning to do! Thank you for a lovely meal, can't wait to try it again, Diane :)


  1. AmandaInOz
    This was so simple and had so much flavour! I used Swiss Brown and Portobello mushrooms and substituted extra light cream for the heavy cream to cut down on the fat, and it came out rich and creamy. All the seasonings were spot on. Made great lunches this week. Thanks Wildflour!


Hello! Former caterer and restaurant owner taking life slower now and just enjoying photographing my food creations and blogging them! Pop on over to my blog to see over 800 of my recipes at Wildflour's Cottage Kitchen @ wildflourskitchen.com !
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