An easy mushroom soup with simple ingredients but lots of flavour. Suitable for vegetarians and vegans.

MUSHROOM LOVERS UNITE

If you know me at all, you will know how much I love mushrooms.

Just a wee browse around Tinned Tomatoes and you will see many recipes that include them.

There's my Scottish Mushroom Stew, my new recipe Mushroom Rice Bake with Gravy, that real favourite Mushroom & Chestnut Sausage Rolls, my Mushroom Garlic & Spinach Tart or my Mushroom, Lentil and Nut Wellington to name but a few.

Yes I love those succulent balls of earthy goodness.

And you obviously do too as they are some of my most popular recipes.

EASY MUSHROOM SOUP

This really must be the easiest mushroom soup there is.

You cook the mushrooms on a medium heat until they are soft and have released their juices and then you add dried herbs, seasoning and stock.

Anyone can make this soup!

The mushroom flavour is amazing. It just tastes fabulous!

You really must make it.

WHAT DO YOU NEED TO MAKE EASY MUSHROOM SOUP?

You only need a few ingredients to make this easy mushroom soup and you probably have most of them already.

1. Olive oil (or rapeseed oil)
2. Garlic
3. Red onion (you could use brown or white onions, but the red have a bit of sweetness)
4. Mushrooms ( I used closed cap mushrooms, but you could use large-cap mushrooms or chestnut mushrooms instead)
5. Dried parsley & thyme (you may use fresh, but add the thyme leaves at the beginning as they are woody and the parsley at the end when the soup is cooked and blended)
6. Vegetable stock
7. Salt & pepper
8. Cream (dairy or non-dairy for a swirl on top) or a splash or whatever milk you have in the fridge.

also try easy vegan tomato soup

BLENDING SOUP

If you want this soup completely smooth go crazy and blend it until it's silky.

I like to either whizz 3/4 of the soup up in my blender and return it to the pot or use an electric hand blender to whizz most of the soup smooth.

It leaves you with a silky, rich soup, that's very creamy in texture but mushrooms to give texture to the soup too.

It's the best of both worlds.

A SWIRL OF CREAM

The swirl of cream added when serving this soup is optional, but I recommend it. It's just not as good without it.

I used Alpro single cream, but you can add what you prefer.

If you don't have cream or want to make it lighter in calories, you could add a splash of milk to the soup instead when you serve it. Just whatever milk you have in the fridge.

HOW LONG WILL MUSHROOM SOUP LAST IN THE FRIDGE?

You can keep this soup in the fridge for 3-4 days.

If you are keeping it for a few days, store it in an airtight container and don't add cream until you are serving it.

CAN MUSHROOM SOUP BE FROZEN

Yes, you can freeze mushroom soup.

Once it is cool, ladle it into freezer bags or containers in portions for 3-4 months.

To defrost, leave a portion in the fridge overnight.

also try Slow Cooker Lentil & Peanut Butter Soup

COOKED MUSHROOMS

This recipe is very versatile.

When the mushrooms are cooked and you've seasoned them and added herbs, you can:

• Add cream for an amazing pasta sauce.
• Add them to risotto
• Pile them high on a baked potato
• Add spices and coconut milk to make a curry sauce
• Make creamy vegan Mushroom Carbonara

Once the soup is made, but before you blend it, you can:

Add some cream, then pour it over thin slices of potato in a casserole dish in layers and top with veggie or vegan mozzarella and bake for a delicious potato and mushroom dauphinoise.

also try - Scottish Lentil Soup

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HOW TO MAKE EASY MUSHROOM SOUP

Scroll down for a photo guide and a full printable recipe.

If you don't have a printer you can save the recipe by hitting the print button and selecting save as PDF.

STEP 1 - PREP

First prep your vegetables. 

Crush the garlic, finely chop the red onions and chop the mushrooms.

STEP 2 - SAUTE

In a large pan, saute the onion and garlic in olive oil until soft.

Add the mushrooms and cook gently until they are soft and have released juice.

Season with salt and pepper.

STEP 3 - STOCK

Now add the dried herbs and stir in. 

Add the hot stock. Leave a little of the stock in the jug and mix in a spoonful of flour, then add it to the soup. It will help to thicken it.

Cook for 25-30 minutes.

STEP 4 - BLEND

Either blend 1/2 to 3/4 of the soup, then return to the pan or use an electric hand blender and whizz some of the soup smooth.

Check for seasoning.

STEP 5 - SERVE

Serve topped with a swirl of cream and if you have any fresh herbs you can add a little to serve. Basil, parsley or chives would work well.

Instead of cream, you can add a generous splash of whatever milk you have in the fridge.

Enjoy!

mushroom soup, creamy mushroom soup, vegan mushroom soup, mushroom recipe, soup, easy soup, vegetarian soup, vegan soup

lunch

British, vegan

Yield: 4

Author: Jacqueline Meldrum

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Easy Mushroom Soup

An easy mushroom soup with simple ingredients but lots of flavour. Suitable for vegetarians and vegans.

Prep time: 10 MCook time: 40 MTotal time: 50 M

Ingredients:

• 1 tbsp olive oil
• 2 cloves garlic, crushed
• 1 red onion, finely chopped
• 500g/17.5 oz mushrooms, chopped
• 500ml/1 pint/ 2 cups vegetable stock (2 cubes)
• 1 tbsp flour
• 2 tsp dried parsley
• 1 tsp dried thyme
• salt and pepper
• cream (dairy or dairy-free) to serve (optional)

Instructions:

1. In a large pot, saute the onion and garlic in olive oil until soft.
2. Add the mushrooms until soft and juices are released. Season with salt and pepper.
3. Add dried herbs, then add the stock. Leave a little of the stock in the jug and mix in the flour to make a paste. Add it to the soup to thicken it. Mix well.
4. Cook on a medium heat for 25-30 minutes, then blend 1/2 to 3/4 of the soup and return to the pan.
5. Check the seasoning and serve with a swirl of cream or a splash of milk.
6. Enjoy!

Notes:

You can add cream or milk to this soup. You can keep this soup in the fridge for 3-4 days. If you are keeping it for a few days, store it in an airtight container and don't add cream until you are serving it. To freeze this soup, once it's cool, ladle it into freezer bags or containers in portions for 3-4 months. To defrost, leave a portion in the fridge overnight.

Calories

92.59

Fat (grams)

4.14

Sat. Fat (grams)

0.60

Carbs (grams)

12.42

Fiber (grams)

3.34

Net carbs

9.08

Sugar (grams)

4.68

Protein (grams)

3.66

Sodium (milligrams)

412.02

Cholesterol (grams)

0.00

Created using The Recipes Generator