MIXED MUSHROOM SOUP

This is genuinely one of my favourite recipes. I like to think of it as a good all-rounder as it’s perfect for the family to enjoy, or to be served as a starter for a special occasion. It even takes the credit for convincing a few mushroom-hating friends of mine to try some more mushroom based recipes!

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Underneath you will find the ingredients needed for this recipe, and don’t forget you can refer to the conversion tables tab in the menu for all measurements.

You will need:

600g mixed mushrooms, sliced
I medium onion, diced
4 garlic cloves, finely sliced or 2tsp minced garlic
2 sticks celery, sliced
1½ litre chicken or vegetable stock
1 handful fresh parsley leaves
1 handful fresh thyme leaves
75-100ml pouring cream
2 tbsp olive oil
Salt and pepper to season


  • Heat the oil in a large pan over a medium heat
  • Cook the mushrooms, garlic, celery, onions and herbs until soft
  • Pour in the stock and bring to the boil over a medium-high heat
  • Once boiling, turn down to low and simmer for 15 minutes
  • Leave to cool for around 30 minutes
  • Add a pinch of salt and pepper and blend
  • Reheat the soup and season to taste
  • Thoroughly incorporate the cream and dish up
  • Serve with a freshly baked ciabatta or crusty white loaf

A note about the ingredients
I try to use as many types of mushrooms as I can get my hands on. Shiitake mushrooms have a really strong earthy flavour whereas button mushrooms and oyster mushrooms have a more subtle flavour. Along with these I use yellow oyster, shimeji, enoki, and chestnut varieties.
This recipe originally called for only three cloves of garlic. I added more because I personally love garlic, but at some point it starts to feel as though you’re trying to ward off vampires or attract the french. So I leave the garlic dosage in your hands!

Enjoy! 🙂

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