Mushroom Soup

From pumpkin soup to healthy smoothies, a Philips hand held blender is one of the small kitchen appliances that makes cooking easy. See our hand blender recipes.

Servings 4, Preparation time 30 min., Cooking time: 20 min.


  • 500 mL (2 c) water
  • 1 clove garlic
  • 10 g (1 tbsp) butter
  • Flour (1 tbsp)
  • 250 mL (1 c) cream
  • 500 g (1 lb) white button mushrooms, cleaned
  • 1 cube beef bouillon
  • 100 g (4 oz) pancetta, chopped
  • 1 pinch ground nutmeg
  • Fresh parsley


  • 1. Make a roux by melting the butter in a saucepan over low heat. When butter is melted, add flour while whisking over medium low heat for a few minutes until roux becomes shiny and consistency of paste.
  • 2. Once the roux becomes shiny, take it off the heat and let it cool.
  • 3. Sweat the mushrooms in a pan with a little butter.
  • 4. Add the cream, nutmeg and bouillon. Simmer over a low heat until heated through, approximately 5 minutes.
  • 5. Pour the hot soup over the cooled roux and blend with the hand blender bar.
  • 6. Fry the pancetta in a skillet and add to the soup.
  • 7. Garnish with a drizzle of cream and some parsley.
  • Chef’s tip: The nutmeg enhances the mushrooms and brings out a delicious, deep mushroom flavor.
Mushroom Soup