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Mushroom Soup


Very easy to make, really health, and very very tasty mushroom soup.

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Rate this recipe 4.7/5 (7 Votes)


  • 20-25 Crimini (brown) mushrooms
  • 2 shallots
  • 3 cloves of garlic
  • 1 teaspoon of beef stock (like Better Bouillon)
  • 1 cup of milk
  • 2 cups of water
  • 1 tablespoon of olive oil
  • A large handful of fresh basil
  • A small bunch of fresh thyme
  • A bay leaf
  • Salt and pepper to taste


Preparation time 10mins
Cooking time 20mins


Step 1

Add the two cups of water, the milk, the stock and the bay leaf to a saucepan. Cover and put on a low heat, stirring occasionally.

Finely chop the shallots and garlic, chop all the mushrooms. Tear or chop the basil leaves and thyme.

Heat the oil in a large frying pan over a medium heat. Add the garlic and shallots, plus a little salt, and fry until the shallots start to soften. Then add the mushrooms. Continue to cook for 5-10 minutes, until the mushrooms are well softened. Add the basic and thyme and continue to cook for 2 minutes more.

Put the water/milk stock on the lowest heat, and remove the bay leaf. Spoon everything from the frying pan into the saucepan (including all the oil/juice), add pepper, stir and cover for 5 minutes.

Pour the saucepan contents into a blender and blend roughly for 30 seconds or so. I use the "chop" setting on my blender.

Serve hot.


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