Riverland Creamy Mushroom Soup


  • Extra virgin olive oil
  • 5 kg mushrooms chopped
  • 4 garlic cloves, crushed
  • 1 large onion diced
  • 1 litre vegetable stock
  • 1tin Carnation Light & Creamy Evaporated milk
  • Caramelised Wattle seed Balsamic
  • Murray river salt & mountain pepper berries
  • 1 handful fresh parsley, finely chopped,
  • Fresh thyme & oregano
  • 2 Tblsp Corn flour (GF)



  1. Make 1.5 litres of vegetable stock and place in slow cooker.
  2. Heat oil in a saucepan and fry onion, mushrooms in batches. Drizzle each batch with some of our balsamic vinegar to caramelise each batch.
  3. Add garlic, and fresh herbs and then add all ingredients to vegetable stock.
  4. Season with salt & pepper.
  5. Slow cook on high setting for at least 2-4 hours.
  6. Whisk together evaporated skim milk & cornflour until well combined.
  7. Add mixture to slow cooker and stir in well.
  8. Cook for 30 minutes, stir regularly
  9. Serve garnished with olive oil or polenta croutons (made from our Polenta & Veggie Slice)

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