Mushroom Soup


Mushrooms have so much flavour and are such good value – you can make a fine soup for four people from one punnet. Use parsley or basil or even coriander instead of thyme, skip the carrot if you don’t have one (though it adds sweetness) and fry a clove of garlic with or even instead of the onion. If you have a few dried porcini soak them, fry the porcini with the mushrooms, strain the soaking water and use it as part of the stock.

Serves 4


1 tablespoon olive oil
1 medium onion, peeled and sliced
1 stick celery, sliced finely
1/2 carrot, peeled and chopped into small dice
400g mushrooms (button/field or brown mushrooms), wiped clean, then sliced
4 sprigs fresh thyme
Salt and freshly ground black pepper
800ml chicken or vegetable stock
60ml cream


1. Heat the oil in a medium saucepan. Add the onion, celery and carrot and cook for 10 minutes over a low heat until soft and golden.

2. Add the mushrooms and thyme, some salt and black pepper, stir and turn the heat to high and cook until the mushrooms have rendered their liquid and it has evaporated. Add a little more olive oil if you need too.

3. Add the stock, bring to the boil and turn the heat to a simmer. Cook for 15 minutes or until the soup has a good flavour. Blend until smooth. Pour back into the saucepan, add the cream and heat through when required.

Recipe Note
If you have a few dried porcini soak them, fry the porcini with the mushrooms, strain the soaking water and use it as part of the stock.

This recipe has been triple-tested in the gréatfood test kitchen.

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