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Prep Time
10 mins
Total Time
30 mins


2 tbsp
olive oil
30 mL
2 pkgs
Organic Whole White Mushrooms, sliced
454 g
1 tbsp
unsalted butter
15 mL
onion, diced finely
2 tsp
Roasted Garlic Seasoning Paste
10 mL
2 tbsp
all-purpose flour
30 mL
3 cups
reduced sodium chicken broth
750 mL
1/2 tsp
2 mL
pepper to taste
1/2 tsp
fresh thyme leaves, chopped
2 mL
2 tbsp
35% whipping cream
30 mL
4 tsp
chives, cut on the diagonal, for garnish
20 mL
1/2 cup
plain croutons
125 mL


Step 1
Heat oil in a large saucepan set over medium heat. Add mushrooms and sauté until tender; remove from pan and reserve. In the same pan, heat butter over medium. Add onion and sauté until softened, then add garlic paste.
Step 2
Sprinkle flour over vegetables and stir until the flour mixture forms a paste. Gradually stir in broth until flour dissolves. Bring to a simmer, stirring constantly, the flour mixture forms a paste. Add half of the reserved mushrooms and their accumulated juices. Reduce heat to low and simmer for 10 min.
Step 3
Using a hand-held or stand blender, purée soup until smooth (fill a stand blender only halfway and hold lid in place with a tea towel while blending).
Step 4
Stir in remaining mushrooms, salt, pepper and thyme, and bring soup up to a simmer. Remove from heat, stir in cream, garnish with chives, top with croutons and serve.

Nutritional Facts Per Serving

Nutrition Description:
¼ of the recipe
14 g
Saturated Fat:
4 g
14 g
2 g
15 mg
7 g
630 mg