Mushroom Soup

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5 from 3 votes

Made with wholesome ingredients and seasoned to perfection, this creamy mushroom soup is dairy-free and full of flavor.

Prep Time5

Cook Time25

Total Time30

Course: Soup

Cuisine: British

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Author: James Wythe

Ingredients

1 tbsp extra-virgin olive oil
1 white onion
4 garlic cloves
500 g chestnut mushrooms
750 ml vegetable stock
½ tsp salt
¼ tsp black pepper
small handful curly parsley plus extra for garnish
1 tbsp cornflour

Optional – gluten free bread/toast to serve

Instructions

Begin by dicing the onion, crushing the garlic and chopping the mushrooms into halves or quarters.
In a pan on a medium heat add the olive oil, diced onion and crushed garlic. Fry for a few minutes until soft.
Next, add the mushroom chunks and cook for 4 to 5 minutes.
Add the stock, salt, pepper, and parsley. Simmer for a couple of minutes.
Blend until smooth, then combine the cornflour with a splash of water to loosen before stirring it through the soup. This will help thicken it. Heat through for a few minutes.

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: Store in an airtight container in the fridge for 4-5 days. Reheat in a pot/pan over a low heat until piping hot or in the microwave. You may need to add some water or broth to loosen the sauce.

To Freeze: Freeze in an airtight container for up to three months. Defrost in the fridge and then heat on the stove or in the microwave.

Tip 1: If you want a bit of a heartier soup, try adding some rice or pasta.

Tip 2: If you want a creamier soup, add in some vegan cashew or soya cream.

Tip 3: You can add beef, pork, chicken or shrimp into this recipe if you aren’t vegan or vegetarian. An Oyster Mushroom soup would be great as well! If you are vegan/vegetarian you could add tofu if you wished.

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