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Mushroom soup

(213 ratings)
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  • Serves: 2

  • Prep time:

  • Cooking time:

  • Costs: Cheap as chips

  • Skill level: Easy peasy

  • 5 a day portion1
  • Freezable
  • Make in advance

Mushroom soup is a really easy and simple soup recipe to make and can be on the table in under an hour. You can make this homemade mushroom soup recipe in just three steps. This creamy mushroom soup will take around 35 mins to prepare and cook and serves 2 people. Look out for value packs of mushrooms to use if you're planning to prepare this mushroom soup – 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. Double or triple the quantities if you're feeding more people with this creamy mushroom soup recipe. Leftovers can be frozen or stored in a sealed container in the fridge for up to 2 days. This mushroom soup recipe is also a healthy option for dinner or lunch, with plenty of vitamins and minerals that are great for your health like selenium and iron. Serve with thick slices of sourdough bread so you can dunk them in this tasty soup.

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.

Ingredients

For this mushroom soup you will need:
  • 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

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.

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(213 ratings)

Your comments

Teal11

This recipe is so easy to follow. It's very tasty too. My partner doesn't usually like mushroom soup but he absolutely loved it with some warm crusty bread.

Helen

Can mushroom soup be frozen and if so how long for?

Margaret

Decided to try this recipe and was so pleased I did,it's a very tasty soup and can be made in a jiffy,one of those soups you try once and come back to it time after time,if you haven't tried this recipe before please give it a try you won't be disappointed.

Josie

I got this tip from Morrisons website. When making mushroom soup, add Phladelphia cream cheese instead of cream ( according to taste). It really is yummy

Claire Wood

I make mushroom ALL the time, i buy the mushrooms from my local farmer (along with all my veg).. i tend to use Creme Fraiche rather than the double cream.. I myself done like mushrooms myself but the soup is nice... i tend to make it for my dad and my 1 year old LOVES it... its often a fight with them to see who gets the most... i think i'll try it with the double cream as my husband says he wants it more creamy... I also replace the mushrooms with Brussels sprouts and make the same.. next time i'll be trying cauliflower..

Terrie Davies

Yummmy I used double cream and will use normal onions next time!! Only dissapointment was my little girl didnt like it!

kimkap

This was such a simple dish to make and the taste did not disappoint - will be doing this one again.

stuart

perfect soup, cant beleive the taste from such a simple recipe excellent

GTK Recipes ed

Hi Laura - the mushrooms get a darker brown colour as you cook them, while the chicken stock also adds colour.

Laura

y is it that color?

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