In-The-Kitchen-With-Kanta-Logo (1)

Creamy Mushroom Soup

Ready: 20 mins

Serves: 6


  • 227g of fresh mushrooms
  • 2 tablespoons of chopped onions
  • 1 to 2 minced garlic cloves
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 473 ml of chicken broth
  • 237 ml light cream or evaporated milk
  • Salt and Pepper to taste
  • 1/4 teaspoon of nutmeg


Cut the mushrooms into slices.

On a medium-high heat, melt the butter in a large frying pan; add in onions, garlic, and mushrooms and cook until the onions are soft.

Mix in 2 tablespoons of flour and stir well. Add in the chicken broth and heat until slightly thickened, stir frequently.

In a separate bowl, stir the last tablespoon of flour into the cream and add the seasonings.  Pour the cream mixture into the soup and stir on a medium heat until thickened.


Serve hot with fresh bread. Enjoy.


Kanta Temba is a Cake maker and decorator|Lusaka Times Food columnist|TV show host
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    • Nalimo Chikolowa. Me, I long for Nshima with Tente, not vama soup ma soup ivi. Since Tente is not found here, I just prefer “Pfifferlinge” which is about next in taste.


    • @ Nabali Misere from the picture it looks like button mushrooms but what should stop you from trying the recipe with what mushroom is available to you since it just says mushrooms.


  1. Of course they are from the tins and the ideas from the websites, people do not invent anymore but copy from other websites and pretend it is their own new ideas.


  2. I think the biggest question here is whether Kanta is married or not. I would love to know more about her and the mushroom recip.



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