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Mushroom Soup

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Warming.. and very easy!

Warming.. and very easy!

Ingredients

Serves: 4

Metric Cups
  • 2 tablespoons vegetable oil (or sunflower oil)
  • butter (a knob of)
  • 1 medium onion
  • 1 clove garlic (a fat clove - crushed)
  • 1 medium potato
  • 250 grams mushrooms
  • 710 millilitres vegetable stock (or chicken stock)
  • 1 handful fresh parsley (chopped)
  • salt (to taste)
  • pepper (to taste)
  • 1 tablespoon creme fraiche (optional)
  • 2 tablespoons vegetable oil (or sunflower oil)
  • butter (a knob of)
  • 1 medium onion
  • 1 clove garlic (a fat clove - crushed)
  • 1 medium potato
  • 8⅚ ounces mushrooms
  • 25 fluid ounce vegetable broth (or chicken stock)
  • 1 handful fresh parsley (chopped)
  • salt (to taste)
  • pepper (to taste)
  • 1 tablespoon creme fraiche (optional)

Method

Mushroom Soup is a community recipe submitted by Welsh Girl and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • You don't need to chop the vegetables very neatly, as the soup is blended at the end - perfect for messy cooks. Recipe is easily doubled for greediness or hoards of people. Chop the onion finely and fry in the butter & oil mix over a medium heat until softened, but not too coloured.
  • Add the garlic and peeled chopped potato and stir around for a few minutes (careful the potato may stick). Add the stock and chopped mushrooms. Top up with a little water if it looks a little low, but remember the mushrooms cook down a lot!
  • Bring to the boil, reduce to a simmer and cook for 20 minutes.
  • Allow to cool a little, then blend in a liquidiser or with one of those hand blenders. The final texture is down to personal preference - I like it a little 'rustic'.
  • Reheat to serving temperature, stir in the parsley, season to taste, and add crème fraîche if required.
  • Serve with warm crusty bread.
  • You don't need to chop the vegetables very neatly, as the soup is blended at the end - perfect for messy cooks. Recipe is easily doubled for greediness or hoards of people. Chop the onion finely and fry in the butter & oil mix over a medium heat until softened, but not too coloured.
  • Add the garlic and peeled chopped potato and stir around for a few minutes (careful the potato may stick). Add the stock and chopped mushrooms. Top up with a little water if it looks a little low, but remember the mushrooms cook down a lot!
  • Bring to the boil, reduce to a simmer and cook for 20 minutes.
  • Allow to cool a little, then blend in a liquidiser or with one of those hand blenders. The final texture is down to personal preference - I like it a little 'rustic'.
  • Reheat to serving temperature, stir in the parsley, season to taste, and add crème fraîche if required.
  • Serve with warm crusty bread.
  • Tell us what you think

    What 3 Others have said

    • Really nice and tasty. Made it in a soup maker and it worked well.

      Posted by jpmchale22 on 1st December 2013
    • lid on I'd imagine, as is most economical

      Posted by zjclark on 31st October 2013
    • Reduce to a simmer lid on or off?

      Posted by sarahmgbrown on 4th October 2013
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