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Healthy Mushroom Soup

Added by Lesley_J | Mon 19 Jan 2009 @ 12:34

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This is a great little soup, and really easy to make, it freezes well and costs much less than the tinned stuff, and it tastes like it should, mushroomy!

Ingredients
Makes approx 5 pints/2.3 litres

Prep Time 10 mins

Cooking Time 20 mins

Ingredients

* 2lb/900g approx, Mushrooms, sliced thinly

mushrooms-small

* 4 Tbsp Extra virgin olive oil (see cooks tips)

* 2 Large onions, peeled and chopped

* 2 Cloves garlic, finely chopped

* 4 Heaped tbsp Plain/All purpose flour

* 4 Pints/2 litres Hot Chicken stock (see cooks tips)

* 2 Bay leaves

* Handful of fresh parsley, finely chopped

* A sprig of fresh Thyme (leaves only) finely chopped

* Himalayan pink salt and freshly ground black pepper• I use Jamie\'s Pretty Pink

Method

* Wipe the mushrooms with a damp kitchen towel to remove any dirt
* Slice mushrooms fairly thinly
* Chop the onions
* Heat the oil in a large saucepan
* Add the onions and garlic, cook for a few minutes until softened
* Turn up the heat and add the mushrooms and cook for about 5 minutes, stirring constantly
* Add the flour, and stir well to coat the mushrooms and onions
* Pour in the stock, stir and bring to the boil, add the bay leaves, parsley and thyme
* Simmer for about 15 minutes, stirring occasionally
* Remove the bay leaves
* Allow to cool slightly if preferred
* Either pour carefully into a food blender in stages, and blitz or use a hand held blender in the saucepan and blitz until smooth
* Season to taste
* Serve

* If you’re going for the butter option, you’ll need 6oz/150g
* Use more olive oil if needed, or half oil half butter, it’s your preference
* Substitute 4 chicken stock cubes, if no homemade stock available
* Freezes well
* The quantities are approximate; it’s not going to make big difference if they’re slightly under or over

tried this recipe or a similar one? share your tips...

1. by Julia on Fri 15 Feb 2013 @ 02:55

I would consider myself someone who knows what they are doing in the kitchen. My fiancé is lactose so I needed a mushroom soup recipe without milk or cream! I promise you all that you will not miss any cream in this soup. The flour makes it thick enough. Wonderful winter soup and best recipe I have tried for a mushroom soup. <br /> <br /> I never have written a review for a recipe before... Trust me this is fabulous! I only used portobellos and it was so hearty and tastey.

2. by alastair on Tue 18 Sep 2012 @ 02:11

when i do my shopping i try some mushroom soup to make. its going to be good just like mums.

3. by Alison on Fri 04 Nov 2011 @ 11:51

I made this soup last night it is so easy to make and taste's great. My husband and 2 year old son love it.

4. by Donna on Wed 24 Aug 2011 @ 15:22

Cant wait to try this recipe. My 3 year old loves the mushroom soup from the supermarket hot food section, but it's very expensive and i dont know whats in it. I will make a big batch for her and freeze it. Thanks Jamie, you rock. :)

5. by Karen Skip on Thu 17 Mar 2011 @ 19:12

Its delicious and so easy

6. by Jimbo on Wed 12 Jan 2011 @ 12:51

Frank . . . I take it it didn't go down to well?
That's been over a year and we haven't heard from you! :-)

This does look amazing! Can't wait to try it with the yoghurt - good idea!

7. by Alisha on Thu 30 Sep 2010 @ 19:12

I just made this and it tastes amazing ;-) im a vegetarian....loveeeeee all your recipes

8. by Jay on Fri 06 Aug 2010 @ 13:51

Delicious tasty soup. I did not think mushroom soup would taste good without milk or cream, but was pleasantly surprised. I did not even use fresh mushrooms yet it was still very good.
Thanks for posting.

9. by James on Sun 06 Jun 2010 @ 06:27

Great soup. Word of warning dont use regualr salt, the Himalayan pink salt makes all the difference:P

10. by Karen Sinclair on Fri 21 May 2010 @ 06:08

Very tasty soup, my girlfriend had portabella mushrooms growing in her garden so she gave me a huge bag. Cheap soup for the cold winter weekend.

Thanks for the tasty recipe:0)

11. by Laura Lesburg on Mon 17 May 2010 @ 22:22

Thank you Jamie!!! I was searching everywhere for a mushroom soup that didn't add 5,000 lbs of heavy cream and butter and this was perfect!! :)

12. by Ella on Fri 26 Mar 2010 @ 21:51

Simple , easy to make, and very tasty soup.
Thank you.

13. by Jennifer Stevens Australia on Tue 23 Feb 2010 @ 10:57

Just made this great soup... very yummy....added some natural yoghurt just before serving... very delish!!!!

14. by Greg Caldwell on Thu 21 Jan 2010 @ 03:51

I just made this recipe for the same reason as Charlene - wanted mushroom soup but wanted to avoid heavy cream. I added plain nonfat yogurt just before blending. Spectacular!

15. by Charlene torres tan on Mon 19 Oct 2009 @ 12:03

Hi there I just made this and I THINK ITS GREAT! I was really excited to try this recipe out when I first saw it because I really love mushrooms, but all mushroom soup recipes seem to include cream and butter which I would usually prefer to omit, as part of a healthy lifestyle that my family and I have subscribed to. This tasted absolutely heavenly, I used portobello, button, shiitake and oyster mushrooms in almost equal proportions each, and i made it rather chunky by using less chicken broth and blending for shorter periods.

Thanks so much for this recipe! it was really worthwhile making, easy, quick, cheap and DELICIOUS!

16. by frank bedford on Mon 28 Sep 2009 @ 21:28

This looks a great receipe, my wife is on liquids only at present and loves Mushroom soup. I will make this tomorrow. and let you know.

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