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Cream of Mushroom Soup Recipe

Cream of mushroom soup recipe for blender

I love collecting mushrooms and sharing my prey. My culinary appetite for the fruits of the forest is very limited. As popular as mushrooms may be, i still can't do anything with them. Therefore, I was really surprised by the raw (!) Mushroom cream soup with rosemary - the soup was immediately added as an appetizer in a fancy dinner with my friends. An extremely appetizing, warm greeting from the kitchen or from the blender. After all, the blender created it in a blink of an eye.

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Cream of mushroom soup in glass on dark slate with ingredients.

All ingredients are processed raw and should preferably not be heated above 42 degrees. This preserves most of the nutrients - including a lot of the relaxing mineral potassium, which mushrooms have plenty of. Preparation in a blender is not only fast, it also has another decisive advantage: the cream of mushroom soup is so finely pureed that the mushrooms are easier to digest. This is especially interesting for people for whom a mushroom meal can be heavy on the stomach. The reason for this is the indigestible fiber chitin, which needs to be well chewed or finely pureed.

Cream of mushroom soup

With rosemary and cashew nuts
Prep Time 10 Min
Perform Time 3 Min
Total Time 13 Min
Amount 650 ml
Calories 400 kcal
Cuisine Soup
Author Carla from
Cream of mushroom soup with rosemary served in a jar.
4.94 from 1104 Reviews


  • 300 g mushrooms
  • 1/4 clove of garlic
  • 1 spring onion
  • 250 ml water filtered
  • 50 ml almond milk fresh, homemade
  • 70 g cashews raw, not roasted, unsalted
  • 2 sprigs rosemary only the needles
  • 1 handful of dried mushrooms champignons or mixed
  • Himalayan salt to your own taste
  • pepper to your own taste


  1. Clean the mushrooms and the spring onion and cut them to pieces suitable for your blender!
  2. Separate the rosemary needles from the branches. Peel the garlic clove.
  3. Put all ingredients in container and blend for about 3-5 minutes if you want to enjoy the soup raw. The hotter the soup, the more nutrients are lost! However, if you want to enjoy the soup a little hotter, blend for about 5-10 minutes until the desired temperature.
  4. Tip: If you want to save some time, use hot water and make sure that your ingredients don't come directly from the refrigerator, but have about room temperature.
  5. Serve with toppings, such as rosemary and hemp seeds.
  6. Enjoy this fresh cream of mushroom soup with all your heart!

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Fancy some raw cream of mushroom soup? How do you like our recipe?

We appreciate your Feedback!

Carla eats cream of mushroom soup from the glass.
Fine appetizer: cream of mushroom soup with cashew nuts and fresh rosemary.

Carla from

I fell in love with the first sip. In 2010 a friend of mine served me my first green smoothie. Since then, green smoothies are my absolute favorite breakfast. Quickly prepared, I start my day healthy, delicious and well nourished. I carry the feeling of this delicious healthy breakfast with me all day long - all the way through to the evening.
Nice side effect: Without renunciation or nutritional dogma, green smoothies regulate my desire for coffee, chocolate and all the other temptations.

Among other things, Carla gives workshops for beginners and also is responsible for social media and communication.

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11 | Comment(s)

Are all edible mushrooms suitable for this?
Carla von Grü
Hello Almut,

that would likely be a matter of personal taste. So far, we have only tried the soup with button mushrooms. Why not give it a try with different types of mushrooms and let us know how your soup turned out?

Best regards,
Great idea, also with tomatoes or pumpkin! :-) I replaced the cashews with almonds, and that works too. With a high-speed blender, they are also completely blended smoothly. To make the effort, power consumption, and cleaning worth it, I always make a whole large container full. Then I fill it into twist-off jars and for safety, I store them in the refrigerator, as I'm not sure if the temperature of the uncooked soup is sufficient to create a proper vacuum seal. To speed up consumption, the soups can also be used as a sauce for gratin dishes or pasta, etc. Very versatile.

Best regards,
Carla von Grü
Hello Susanne,

thank you very much for your comment. We are delighted that our soup recipes have inspired you and, above all, that you enjoyed them. Great idea with the almonds - we will give it a try :)

Best regards,
Hi Carla,
just read my way down in the comments. So my question about the portions has become superfluous.
Have a great day
Carla von Grü
Hello Karin,

much joy in remixing and enjoy it :)
i would also like to recreate the soups. I would be interested to know how many people the ingredients were calculated for.
Best regards
Your soups sound very delicious, since I always like to eat soups very hot, can I still heat them in the pot or reheat the next day?
Kind regards
Carla von Grü
Hello Michael,

of course you can do that. The raw food character is then lost, but the practicability comes first :)
Best regards,
The soup was super tasty!!! Had to swap out milk with cream – amazing.
Carla von Grü
Dear Carolin,
We were totally thrilled when we tried the soup for the first time, it can be prepared in the blender so easily.
Have you already tried our pumpkin soup or our cream of tomato soup?
- Recipe for our pumpkin soup
- Recipe for our cream of tomato soup

All the best, Carla