Creamy Mushroom Asiago Soup

Creamy Mushroom Asiago Soup

Mushrooms are hearty soul-of-earth food and when cooked right they are a meal unto their own. Cream of mushroom soup is a staple for many of my vegetarian friends and I have joined the party – when there is a mushroom around you don’t really feel like you’re missing non-vegetarian components. The combination of Asiago cheese, thyme, garlic and mushrooms in this soup is not the forgetting kind.


  • 400 g mushroom
  • 2 celery stalks
  • 1/4 cup Asiago cheese
  • 1 onion
  • 4 cloves of garlic
  • 750 ml chicken broth
  • 500 ml half and half
  • 3 thyme leaves
  • 1 tsp sea salt
  • olive oil


  1. Finely dice your onions, garlic and celery and saute them in olive oil on medium heat in a soup pot.
  2. Chunkily chop up your mushrooms and add them to the mix.
  3. After 5 minutes take 3/4 of your mixture and place in a blender with the rest of your ingredients.
  4. Return the blender contents to mushroom pot and let simmer for 30 minutes.

3.5/5 (12 Reviews)

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