Mushroom Soup

A beautifully warming mushroom soup with a rich, earthy flavour and a smooth, comforting texture. Fried slices of mushroom add a lovely contrast on top, while fresh parsley provides a simple finishing touch. A swirl of cream is optional, and the soup can be served as either a starter or a generous main course.

Prep Time 15

Cook Time 30

Total Time 45

Servings Starters

Ingredients

500 g mushrooms cleaned and sliced
1 medium onion finely chopped
2 cloves garlic finely chopped
1 medium potato peeled and diced
750 ml vegetable stock or chicken
100 ml double cream plus extra for serving if desired
25 g butter
1 tbsp olive oil
1 tsp dried thyme
salt to taste
freshly ground black pepper to taste
fresh parsley to garnish

Instructions

Clean the mushrooms carefully and slice them. Keep a few attractive slices aside for the topping.
500 g mushrooms
Heat the butter and olive oil in a large saucepan over a medium heat. Add the chopped onion and cook gently for around 5 minutes until softened.
25 g butter, 1 tbsp olive oil, 1 medium onion
Stir in the garlic and most of the sliced mushrooms. Cook for approximately 6–8 minutes, stirring occasionally, until the mushrooms have softened and released their juices.
2 cloves garlic
Stir in the diced potato and thyme, then pour in the stock. Bring everything to a gentle boil before reducing the heat.
1 medium potato, 750 ml vegetable stock, 1 tsp dried thyme
Cover the saucepan loosely and simmer for around 15–20 minutes, or until the potato has become completely tender.
Remove the pan from the heat and carefully blend the soup until smooth. A stick blender makes this particularly easy, although a countertop blender can also be used in batches.
Return the soup to a low heat and stir in the cream. Season with salt and freshly ground black pepper to taste. Avoid boiling the soup once the cream has been added.
100 ml double cream, salt, freshly ground black pepper
While the soup is warming, heat a little oil or butter in a frying pan. Add the reserved mushroom slices and fry until golden brown on both sides.
Ladle the hot soup into bowls and arrange a few fried mushroom slices on top. Finish with a small sprig of fresh parsley and, if desired, add a delicate swirl of cream.
fresh parsley

Equipment

Notes

Serving:

Serve with warm crusty bread, toasted sourdough or homemade croutons. A smaller portion works beautifully as a starter, while a generous bowl with plenty of bread makes a satisfying main meal.

Tip:

For an even deeper mushroom flavour, use a mixture of mushroom varieties rather than relying on just one type. Chestnut, button, portobello and wild mushrooms can all bring slightly different flavours and textures to the finished soup.

Nutrition