Mushroom Soup

P1080705After pea soup, mushroom soup is my favourite soups to make. It is very quick and easy and wonderfully warming and delicious. Leeks are a wonderful, yet underrated vegetable. They are a member of the onion family and add a delicate, subtle flavour to your cooking and a wonderful smell to your kitchen. They are perfect for a soup such as mushroom soup where you want the flavour of the mushrooms to come through as much as possible and to enhance their taste rather than overwhelm it.

Soup is perfect for freezing in little bags or containers in the freezer so it is always there for you when you need it the most.Olaf

Adapted from the BBC Food Website ‘Mushroom Soup’


2 leeks

3+ garlic cloves

300g mushrooms

600ml/1 pint vegetable stock

dried herbs (or fresh herbs if you like) such as parsley, thyme or mixed herbs

salt and pepper

oil for cooking

a dollop of crème fraiche or cream (optional)


  1. Peel the first 2 or 3 outer layers from your leeks and discard along with the root. Wash and chop into slices. You can discard the very top, greenest part of the leek as it is tougher, but as a base for the soup, you may as well keep it. Soften in a large pan along with your garlic over a medium-high heat for around 5 minutes.
  2. Add the chopped mushrooms, herbs, salt and pepper and cook for another couple of minutes.
  3. Add your stock to the pan, cover and simmer for 5-10 minutes.
  4. Blend until smooth and add a little more water if you like the consistency of your soup a bit thinner.
  5. Adjust seasoning and serve with bread and butter and a swirl of crème fraiche or cream. Perfect for a cold winter’s day! Enjoy 🙂
This entry was written by rosannabanana and published on 26 January, 2015 at 11:12 am. It’s filed under Savoury Recipes, Soups and tagged , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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