Recipe: Mushroom Soup

Rating: 4.4 stars based on 1150 reviews

Serves 4


  • About 500g mushrooms – mixed or all of one type
  • 35g butter
  • 2 tbsp olive oil
  • 1 leek, sliced
  • 1 small potato, peeled and diced
  • 1 large onion, peeled and chopped
  • 2 cloves of garlic, peeled and chopped
  • Salt and freshly ground black pepper
  • 1 litre vegetable or chicken stock
  • 100ml double cream
  • 1 tbsp chopped parsley


  • The not-so-pretty mushrooms can be puréed into the soup, while the good-looking ones are used for garnish.
  • Melt the butter in a pan with the olive oil and then add the garlic, onion, leek, and potato. Sweat the vegetables for a few minutes.
  • Clean and chop the less-attractive mushrooms, then add to the vegetable base to cook through.
  • Pour in enough vegetable stock to cover the ingredients. Simmer for 10 minutes.
  • Using a ladle, transfer the soup to a blender. Blend the soup to a smooth creamy consistency. Pour the soup into a new pan and re-heat.
  • Next roughly chop the A-list garnish mushrooms and simply sauté in more butter and olive oil, with plenty of salt and pepper, until brown.
  • Season the soup with salt and pepper and add a good glug of cream.
  • The soup is now ready to serve. Pour into bowls and garnish with the sautéed mushrooms.


This template modified by (c) Adrian Teakdesk.