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Mushroom soup

(179 ratings)

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Mushroom soup recipe
Mushroom soup recipe
  • Serves: 2

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Mushroom soup is a really simple soup recipe to make and can be on the table in under an hour. Look out for value packs of mushrooms to use – they don’t need to be perfect looking or all the same shape. Large open cup or brown cap mushrooms will give the best flavour, simply wipe with a damp piece of kitchen paper to remove any bits of earth before frying – there is no need to wash them. This creamy and delicious soup will take around 35 mins to prepare and cook and serves 2 people. Double or triple the quantities if you're feeding more people. Leftovers can be frozen or stored in a sealed container in the fridge for up to 2 days.

Ingredients

  • 50g butter
  • 2 shallots, finely chopped
  • 2 garlic cloves, peeled and chopped
  • 400g mushrooms, wiped and roughly chopped
  • 600ml vegetable stock
  • Salt and freshly ground black pepper
  • 100ml double cream
  • Freshly chopped parsley and finely chopped mushroom, to garnish

For an extra earthy flavour, soak a handful of dried mixed mushrooms in boiling water for 30 mins then add the mushrooms and soaking liquid to the stock.

Method

  1. Heat the butter in a large pan and fry the shallots and garlic for 5 mins until softened but not brown. Add the mushrooms and fry gently for 5 mins, stirring occasionally.
  2. Pour in the stock and season with salt and freshly-ground black pepper. Simmer for 10 mins until the mushrooms are very tender.
  3. Remove from the heat and leave to cool for 5 mins, then puree the soup with a stick blender or transfer to a food processor and process until smooth.
  4. Stir the cream into the pureed soup and heat through gently for 2-3 mins. Adjust the seasoning to taste and serve in warmed bowls garnished with parsley and chopped mushroom.

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  • 4
(179 ratings)

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