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Creamy Mushroom Soup with Feta

Serves 4


  • 2 tablespoons olive oil
  • 2 onions, thinly sliced
  • 500g mixed mushrooms, Swiss brown, cup or field, thinly sliced
  • 1 medium potato, peeled and chopped
  • 2 1/2 cups salt-reduced vegetable or chicken stock
  • 375ml can reduced fat evaporated milk
  • 100g reduced fat feta
  • fresh thyme leaves (optional)
  • freshly ground black pepper
  • 4 cheese topped rolls
Download Recipe (PDF)


  1. 1. Heat oil in a large saucepan over medium heat, add onion and cook, stirring for 5 to 7 minutes or until softened. Add mushroom. Cook, stirring, for a further 5 to 7 minutes or until has softened.
  2. 2. Add potato, stock and evaporated milk. Bring to the boil then reduce heat, cover and simmer for 10 minutes or until potatoes are soft and liquid has reduced slightly. Blend soup in batches, until smooth.
  3. 3. Gently warm soup over medium heat and season with pepper. Reduce heat to low. Cook, stirring, for 5 minutes or until warmed through. Ladle into bowls or a thermos and serve topped with feta and thyme leaves. Serve with cheese rolls.

Tips / Handy Hints

Preparation Time: 15 minutes Cooking Time: 25 minutes This soup is ideal for keeping in a thermos to enjoy after sport or activity.

Nutritional Information

Nutrients per serve:
Energy (kj) 2414
Protein (g) 31.5
Fat, Total (g) 21.2
Saturated (g) 7.4
Carbohydrates (g) 61.9
Sugars (g) 18.2
Dietry Fibre (g) 7.1
Sodium (mg) 1269
Calcium (mg) 481
Iron (mg) 2.2


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