Portobello mushroom soup

Ahhhhh the good old mushroom soup; so warming and cosy — perfect for the upcoming colder Autumn days especially with warm crusty bread. I can’t put my finger on why mushroom soup is just so perfect, but it is my ultimate favourite and here is a recipe to bring the goodness of the humble mushroom to a dish near you.


Preparation time:
10 minutes


Cooking time:

20-30 minutes


2 people (2 bowls)


You will need…

🌸 3 large Portobello (Agaricus Bisporus) mushrooms, alternatively 250g button mushrooms

🌸 1 garlic clove/or/ 1 1/2 tbsp garlic purée

🌸 1 large leek

🌸 1 small onion

🌸 1 potato (optional)

🌸 Vegetable stock cube


How to make:
1) In a large pan with a drop of oil, fry the chopped leek and onion with the garlic/garlic purée until soft. Add the chopped mushrooms and cook for 10 minutes.

2) In a jug, mix the stock with 500ml of boiling water and add to the pan. Leave to simmer for 10-15 minutes.

3) In the meantime I f you want to add a potato to thicken the soup, microwave it for 3 minutes, turn, then another 3 minutes (be sure to stab the potato several times before microwaving so it doesn’t explode).

4) Blend the soup (and the potato) in a food processor until smooth. Pour into a dish and serve with fresh parsley.

This is a soup from a while back; button mushrooms(250g) create a lighter soup while larger mushrooms a darker soup


It’s so easy to make and I think it’s so much more gratifying to make it from scratch, rather than reach for a shop-made tin. It has to be home-made as the smell of fresh cooking fills your kitchen; it’s so warm and inviting and cosy and like I said, perfect for colder days.


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