A bowl of tasty mushroom soup – you just can’t beat it.
To say we like mushrooms is a bit of an understatement. We LOVE mushrooms!
So it’s no wonder that this chunky mushroom soup is right up there as one of our favourite soup recipes!
How do you thicken soup so it’s still tasty?
There are a few different ways of thickening mushroom soup.
You could add cornflour, cream or yoghurt, any of these will help with the consistency.
But if you follow our recipe for mushroom soup then you shouldn’t need any of these.
This makes for an ever so tasty low calorie soup.
Can I keep mushroom soup overnight?
Yes, you can keep mushroom soup overnight, that’s no problem.
Just make sure that it’s in an airtight container in the fridge and reheat the following day.
What do I serve with soup that has mushrooms in?
Our natural ‘go to’ food to serve with soup is bread.
You can’t beat a slice or two of nice crusty bread and even better if it’s homemade.
If you fancy something a little lighter than bread, then a refreshing salad compliments the soup also.
Spinach, watercress, cucumber, tomato and peppers are all great ingredients to include in your salad.
If you are hungry and would like something a little more filling then a sandwich will probably tick your box.
Most sandwiches will go well with our tasty mushroom soup recipe, the most important thing is choosing something that you love eating – there’s no right or wrong when it comes to your own palate.
How do you make mushroom soup from scratch?
The soup recipe is easy to make. Really easy.
If you follow our step by step guide, then it really is pretty much plain sailing.
Let us know what you think and most importantly – enjoy your soup!
TASTY MUSHROOM SOUP
- Food processor or blender
- Kitchen scales
- Casserole pan
- Chopping board
- Sharp knife
- 2 tbsp Olive oil
- 10 g Dried porcini mushrooms
- 600 g Mixed mushrooms wild ones are great if you can get hold of them
- 1 litre Vegetable stock
- 2 cloves of garlic
- 1 Red onion
- Thyme a handful
- Sea salt
- Black pepper freshly ground
- Parsley a handful
- 1 tbsp Mascarpone cheese
- First job is to put your dried porcini mushrooms into a dish and add boiling water then leave them to soak
- Now we're going to get the rest of your ingredients ready, so peel and finely chop your onion
- Peel your garlic
- Wash and slice the rest of your mushrooms
- Remove the leaves from your parsley and chop finely. Set aside in a bowl
- Pick the leaves off your thyme and set aside
- Heat the casserole pan and add your olive oil
- Add your mushrooms and stir them quickly for a minute
- Add your onion, thyme and crush your garlic into the casserole dish
- When you see the moisture cooking out of your mushrooms, it's time to add your porcini mushrooms that you have been soaking – make sure you strain the liquid out as you don't want any grit in your soup
- Keep cooking your mushrooms for approximately 20 minutes until most of the moisture has disappeared
- Season with salt and pepper to taste
- Add your stock
- Bring to the boil and then turn it down to a simmer for approximately 20 minutes
- Now take half of the soup out of the pan and blitz it until it's nice and smooth like a puree
- Put the puree back into the rest of the soup and then it's time to add in your parsley and mascarpone cheese and give it a good stir
- To serve you could quickly fry some mushrooms and drizzle some truffle oil as we've done or you could add some croutons or grilled crostini
- A real winter warmer – enjoy!