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Mushroom Soup


Nothing says comfort like a bowl of homemade mushroom soup

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Rate this recipe 4.4/5 (30 Votes)


  • 1 medium spring onion
  • 300 g flat mushrooms
  • 300 g button mushrooms
  • 4 cups vegetable stock
  • 2 garlic cloves
  • 1 tsp butter
  • 1 tsp cream
  • 1/3 cup parsley
  • 1 tbsp coriander leaves chopped
  • Salt & pepper to taste


Preparation time 10mins
Cooking time 30mins
Adapted from


Step 1

1. Crush garlic & finely chop the leek.

2. Melt butter in a large saucepan, add garlic & spring onion.

3. Cook over a medium heat for around 3 or 4 mins, or until spring onion
turns soft. Stir frequently at this stage.

4. Add mushrooms & cook them until they begin to soften.

5. Increase heat to high & slowly pour vegetable stock into saucepan, bring
soup to boil. Stir continuously.

6. Once soup is boiling, turn heat down to low & allow to simmer gently for
10 min.

7. Remove soup from heat, stir through cream & add parsley. Transfer soup
to a heat-proof bowl & blend or puree until it's smooth.

8. Return soup back to saucepan & heat over a low heat until it's warmed
through. Don't boil soup with cream in it.

9. Add a little salt & pepper to taste.

10. Garnish with coriander leaves & serve hot.


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