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A very tasty homemade mushroom soup. Serve piping hot with warm crusty bread. An ideal starter or snack for chilly winter months.
One reader suggests looking out for mushrooms which are near their sell by date in supermarkets because these are often very cheap. An excellent idea because you can make a large batch of this soup at low cost and freeze it for use over the next few weeks.
Have a look at the comments left about this recipe at the bottom of this page, some of the ideas and suggestions will be sure to inspire you even more.
This recipe is scaleable to half or double the amounts.
INGREDIENTS
500g / 1lb 1oz mushrooms
90g / 3oz butter (see Advice for Mushroom Soup below)
2 medium onions, peeled and chopped
2 cloves of garlic, peeled and finely chopped
2 tablespoons plain flour
1 litre / 1.8 pints hot chicken stock (or vegetable stock for vegetarians) (2 stock cubes)
One bay leaf
60ml/ 4 tablespoons milk or cream
Handful of chopped parsley (optional for decoration)
Salt and freshly ground black pepper to taste
Ingredients for mushroom soup
Nutrition information per portion
- Calories
483 - Carbs
62g - Sugars
23g - Fat
23g - Saturate
14g
PREPARATION TIME: 15 minutes
COOKING TIME: 25 minutes
DIFFICULTY: Very easy
FREEZE: Yes, freezes well, cooked or uncooked
SERVINGS: Four servings
EQUIPMENT: Large pan and a food blender or processor
PREPARATION FOR MUSHROOM SOUP
Start by cleaning the mushrooms with a damp cloth and roughly chop the caps and stems. Peel and finely chop the onions and garlic.
The above preparation is rather tedious, it takes 10 to 15 minutes to chop the ingredients but it is worthwhile as it takes less time for the soup to cook.
ADVICE FOR MUSHROOM SOUP
If you use spray Low-Cal oil instead of butter, you end up with a soup which is extremely low on calories and cholesterol, ideal for those on a diet. If you do this then add the flour after the stock has been poured into the pan and not before. Also, you can substitute margarine for the butter if you want.
This recipe was written by David Marks
RECIPE INSTRUCTIONS
STEP 1Heat up the butter in a medium pan and cook the garlic and onions on a medium heat until they're soft but not browned. This should take five to six minutes.
The next step is to add the mushrooms, and cook over a high heat for 3 minutes whilst stirring constantly.
Sprinkle the flour over the mushrooms, mix well to combine.
Stir in the flour and mix well, making sure all the mushrooms are well coated.
Pour in the hot chicken stock and bring to the boil. Add the bay leaf and simmer for 10 minutes.
Remove the bay leaf and leave the soup to cool for a few minutes.
Place the soup in a food processor or if you have a hand blender this is much easier to use.
Blend well till smooth, it may be necessary to do this in two batches.
If you prefer a little texture in your mushroom soup, blend only three quarters of the soup and add the remaining unblended soup in step 6 below.
Rinse the saucepan and pour the soup back in again (if removed when blending). Taste the soup and season with salt and pepper. Reheat until the soup is simmering. Stir in the milk or cream.
CLICK HERE FOR MORE SOUP RECIPES
24 November 2022
From: Alison
Didn't use cream but some milk and added some grated nutmeg during whizzing. Delicious
11 December 2021
From: Errol
Used chestnut mushrooms, touch more garlic and one teaspoon of Chinese 5 spice powder.One tablespoon of cream served with each bowl. Lovely
7 October 2021
From: Victoria
Really quick and easy to make. I used chestnut mushrooms - I only had 250g, so I adjusted the other ingredients accordingly. Skipped the cream and I don't think it needs it. Added a bit of milk at the end just to thin it down a bit. It doesn't have a very appetising appearance but let's face it, mushroom soup seldom does! Tastes divine though. I'll definitely be making it again this week.
10 September 2021
From: Kath
Made this soup today so easy great taste defo make again.
10 August 2021
From: Sarah
Very easy recipe, we get loads of mushrooms were we live so very cheap meal i also added more garlic and used corn flour.
24 June 2021
From: Harry
Straight from freezer to microwave no problems.
3 April 2021
From: Angela
Instead of stirring in cream, whirl pattern with it just before serving and add sprinkle chopped parsley...detracts from unappetising appearance of what is absolutely delicious !
16 September 2020
From: Anita
Great recipe, I used half milk half stock and three cloves of garlic ... gorgeous and very tasty.
19 April 2020
From: Not Given
Loved it, used some chopped chives for serving.
17 April 2020
From: Claire
So easy but so delicious!
Not Given
16 April 2020
From: Not Given
I made it with half milk and half stock and no cream, delicious.
16 April 2020
From: Heather
Easy peasy, I looked for a recipe to use up left over mushrooms, this looked easy and it was, it looks good to eat and it is. I don't feel it needs the cream, delicious!
15 April 2020
From: Jenny
I use low fat spray for the frying and add sweet potato. A very simple recipe but bursting with flavour. It is one of my favourite soups.
11 April 2020
From: M
I added chopped green chilli and ginger while trying the onions, and then added bit of chilli powder and curry powder when frying the mushrooms, the flavours were amazing, nice recipe.
9 April 2020
From: Debbie from Liverpool
So simple and yet so tasty. A child could make it (as long as the adult does the chopping of course!). I added a potato for thickness, lovely!!!!
6 April 2020
From: Jackie
My family love this recipe. I added mild curry powder for an added kick.So tasty on a cold night.
4 April 2020
From: Christine
Wow - I thought soup would be difficult but this is so easy and delicious - I used thyme instead of bay leaf - works well :-)
4 April 2020
From: Kristy and Patrick
A lovely soup which was very cheap to make, will certainly be making it again
4 April 2020
From: Paul
This is a great soup, it's dead easy to make. I changed the butter for olive oil and added low fat creme fresh. Will defo make this again
3 April 2020
From: BRIDGET ROSS
WOW. RESTAURANT QUALITY.
2 April 2020
From: Bhavik Patel
Perfect blend of taste and healthiness. I replaced flour with corn flour and used low fat creme fraiche. Any recommendations of other vegetables to thicken it up?
10 October 2012
From: Christina
Oh gosh! this is a superb mushroom soup recipe, truly first class by all measure
12 October 2012
From: Stuart
Delightful and easy to make. Look out for mushrooms approaching their sell by date at supermarkets as you'll be able to buy them much cheaper and they are ideal for this recipe
15 October 2012
From: Mags
Excellent. Absolutely delicious. Didn't have any cream but don't think it needed it.
16 October 2012
From: Not Given
I loved this. I adapted to suit as I had no bay leaves, and only one onion, a small piece of a leek and half the amount of mushrooms. I basically made half the mixture except the butter because that thickens the soup with the flour. I only had one stock cube which makes 3/4 pint so I made it up to a pint with white wine, and left out the cream because it tasted so nice without it. Thank you so much it was lovely
16 October 2012
From: Stuart
I made this soup as a starter for our Christmas dinner a few years ago and I have made it so many times since. Very simple but very tasty (and keeps me in the good books with the wife).
21 October 2012
From: Anne
Brill taste but very dark in colour. My son said it looked like industrial waste! He walked through the door and said something smelled good in the first place. Moaned when I told him it was mushroom soup but agreed it was tasty.
22 October 2012
From: James
It says this is suitable for freezing - at what stage, and does it need room temp defrosting or will a microwave be ok?
ANSWER: Cook it but don't add cream and then freeze. You can add the cream after defrosting and re-heating if you want. I've never tried microwaving it because I normally freeze it in individual portions. It then takes only a short time to defrost in warmish water. Has anyone tried microwaving the soup from frozen?
22 October 2012
From: James
It says this is suitable for freezing - at what stage, and does it need room temp defrosting or will a microwave be ok?
ANSWER: Cook it but don't add cream and then freeze. You can add the cream after defrosting and re-heating if you want. I've never tried microwaving it because I normally freeze it in individual portions. It then takes only a short time to defrost in warmish water. Has anyone tried microwaving the soup from frozen?
22 October 2012
From: Neris
Don't need cream, I put it in the first time, but not after that...easy and Mmmmmmmmmmmm!
28 October 2012
From: Jan
Delicious. Will be making again!
28 October 2012
From: Hartley
Quick, easy and quite delicious!
31 October 2012
From: Kerstin
Perfect and easy to make
3 November 2012
From: Theresa
Very easy and very good
5 November 2012
From: Not Given
Like everyone else says, v good recipe. I didn't use cream and added a bit more garlic, and a mixture of chicken and veg stock. yummm
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