In My Little Book of Recipes

This week I peered into the fridge and found myself faced with the task of using up over a kilo of mushrooms before they had to be thrown out. The easiest option? Mushroom soup. It took all of 30 minutes and it tasted absolutely delicious!

I know everyone has their own little variation of how to make mushroom soup, and if you search online you’ll find plenty that recommend about five different types of mushroom and three types of cheese, but for the average stuff-in-your-cupboard option, this works particularly well.


Serves 6-8


1 1/2 kilos of mushrooms
1 large onion
2 sticks of celery
1 litre of vegetable stock
Knob of butter
1 teaspoon olive oil
1 leek
1 tablespoon of thyme (although a handful of fresh leaves would be better)
1 tablespoon of parsley (again, handful of leaves would be the ideal)
3 cloves of garlic
Salt and pepper
Cream (optional)


1. Chop up the onion, celery, mushrooms, leek and crush garlic.
2. Melt the butter in a frying pan and add the onion, celery, leek, thyme and parsley. Cook for about 10 minutes.
3. Put olive oil in a large pot, heat and add ingredients from frying pan as well as mushrooms, garlic, vegetable stock and herbs. Bring to the boil.
4. Blend the soup and add salt and pepper until it’s to your liking.
5. If you’re serving to a group (and not just looking for a quick fix like I was) then add a dash of cream to decorate. The soup also goes excellently with Melba toast, which can be made by toasting bread in the grill and slicing down through the middle (i.e. as if you’re slimming the bread down from one thick slice into two thinner versions).


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