Creamy Mushroom Soup with Parmesan & Rosemary Brioche Croutons

Name: Creamy Mushroom Soup with Parmesan & Rosemary Brioche Croutons
Prep time: 10 min
Cook time: 20 min
Ingredients: 2 tbsp butter; 1 tbsp olive oil; 2 shallots (finely sliced); 800 g mixed mushrooms (cleaned and sliced); 1 sprig fresh thyme; 1½ tbsp plain flour; 500 ml good-quality chicken or vegetable stock; 250 ml milk; 150 ml double cream; Small handful fresh basil leaves; 200 g fresh spinach; 1 tin 400 g chickpeas, drained and rinsed; Salt and freshly ground black pepper (to taste); 3 brioche buns (cut into cubes); 50 g grated Parmesan; 3 sprigs fresh rosemary (leaves picked); 1 tbsp olive oil; 1 tbsp butter

A silky, savoury mushroom soup with all the comforting winter vibes. Rich with thyme, basil, and cream, it’s deeply warming and full of flavour. Topped with golden brioche croutons coated in butter, Parmesan, and rosemary — it’s wholesome, nourishing, and the perfect bowl for chilly days.

Ingredients

For the soup:

2 tbsp butter
1 tbsp olive oil
2 shallots finely sliced
800 g mixed mushrooms cleaned and sliced
1 sprig fresh thyme
1½ tbsp plain flour
500 ml good-quality chicken or vegetable stock
250 ml milk
150 ml double cream
Small handful fresh basil leaves
200 g fresh spinach
1 tin 400 g chickpeas, drained and rinsed
Salt and freshly ground black pepper to taste

For the brioche croutons:

3 brioche buns cut into cubes
50 g grated Parmesan
3 sprigs fresh rosemary leaves picked
1 tbsp olive oil
1 tbsp butter

Method

Cook the mushrooms:

Heat the butter and oil together in a large saucepan over medium-low heat.
Add the shallots, mushrooms, and thyme.
Cook gently for 10–12 minutes, stirring occasionally, until the mushrooms are soft and releasing their juices.

Reduce the liquid:

Turn up the heat slightly and cook until most of the mushroom liquid has evaporated — you want the pan almost dry.

Add the flour:

Sprinkle in the flour and stir well for 1–2 minutes to coat the mushrooms and cook out the raw flour taste.

Add stock and simmer:

Gradually pour in the chicken (or vegetable) stock, stirring to combine.
Bring to a gentle simmer and cook for 10 minutes, allowing the flavors to blend.

Blitz and enrich:

Remove the thyme sprig, then blitz the soup until smooth.
Return it to the pan and stir in the milk and cream.
Warm gently (don’t boil), adjusting the consistency to your liking.
Add the basil and blitz briefly again for a fresh lift of flavor.

Finish the soup:

Stir through the spinach until just wilted, then add the drained chickpeas.
Season generously with salt and pepper.

For the Brioche Croutons

Preheat your oven to 180°C (350°F).

Prepare the coating:

In a blender or small processor, blitz the Parmesan, rosemary, olive oil, and butter into a fragrant paste.

Toss and toast:

Toss the brioche cubes in this mixture until well coated.
Spread on a baking tray and bake for 8–10 minutes, turning once, until golden and crisp.

To Serve

Ladle the soup into warm bowls.
Top with a handful of brioche croutons and a little extra Parmesan.
Finish with a twist of black pepper or a drizzle of olive oil if you like.

Back to recipes

Creamy Mushroom Soup with Parmesan & Rosemary Brioche Croutons

Prep Time: 10

Cook Time: 20

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