Mushroom Soup

Mushroom Soup LARGE
With the colder weather now upon us, there’s nothing more comforting than a warming bowl of homemade soup.  This mushroom soup is not only delicious, but also a great way of helping you towards getting your five a day. Make plenty while your mushrooms are fresh and in-season, and freeze for fuss-free dinners and lunches. 


  • 2lbs of chopped mushrooms- buttons are fine, but if possible why not try Chanterelles or rehydrated dried porcini
  • 1 large onion, diced
  • 2tsp of virgin olive oil
  • 1 ½ pints of vegetable stock
  • A splash of soy sauce
  • 1 sprig of fresh thyme (or 1 tsp of dried thyme)
  • Salt and pepper to taste
  • 1 clove of garlic, crushed
  • 1 bay leaf
  • ¾ pint of single cream
  • 2fl oz of sherry
  • Nutmeg, grated to add at the end

How to make: 

  • Heat the olive oil in a pan and slowly fry the onion and garlic. When softened, add the mushrooms and lightly cook. 
  • After a couple of minutes add the stock, bay leaf, thyme and seasoning.
  • Bring to the boil slowly and add the soy sauce. 
  • After the soup has started to boil, turn down the heat and simmer for about 20 minutes, or until the mushrooms are tender.
  • Remove the bay leaf and sprig of fresh thyme.
  • Liquidise the soup in a blender, or if you prefer a chunky rustic soup blitz half and return it to the pan. 
  • Allow the soup to cool slightly and stir in the cream and sherry. 
  • Reheat gently over a low heat until hot enough to serve in warmed dishes with a little grated nutmeg on top and crusty bread to the side.

Take care

Many mushrooms are in season during the autumn and winter months, but if you are foraging take great care to only pick mushrooms you are 100% sure are edible.

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