Easy mushroom soup

Easy mushroom soup recipe

142 ratings

Silky smooth mushroom soup is comfort food in a bowl, perfect for cold winter nights. Top with golden fried mushrooms and a drizzle of oil for a fast, vegetarian dinner. See method

  • Serves 4
  • 5 mins to prepare and 20 mins to cook
  • 114 calories / serving
  • Healthy


  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 750g chestnut mushrooms, sliced
  • 2 garlic cloves, crushed
  • 500ml vegetable stock
  • 100ml milk
  • 2 tbsp chopped fresh parsley
  • drizzle of extra virgin olive oil

Each serving contains

  • Energy

  • Fat

    8g 11%
  • Saturates

    2g 8%
  • Sugars

    4g 4%
  • Salt

    1.2g 21%

of the reference intake
Carbohydrate 5.8g Protein 5.1g Fibre 2.9g


  1. Heat the oil in a large saucepan over a medium-high heat. Add the onion and cook for 5 mins until starting to soften. Add the mushrooms, increase the heat to high and cook for 10 mins until tender and golden, stirring frequently. Add the garlic and cook for 1 min. Remove a large spoonful of the mushrooms and set aside on a plate as garnish.
  2. Pour the stock into the pan and bring to the boil. Remove from the heat and blend until smooth using a stick blender.
  3. Return the soup to the saucepan, add the milk and heat through. Season to taste and serve in bowls garnished with the reserved mushrooms, a sprinkling of parsley and a drizzle of olive oil.

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