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- Recipes
- Mushroom Soup
Ingredients
- 30g butter
- 1 onion, finely chopped
- 2 celery sticks, finely chopped
- 1 garlic clove, crushed
- 450g mixed mushrooms, roughly chopped
- 200g potatoes, peeled and cubed
- 1 l vegetable stock
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp creamed horseradish, to serve (optional)
Method
Step 1
Melt the butter in a large saucepan, add the onion, celery, and garlic, and fry for 3–4 minutes, or until softened.
Step 2
Stir in the mushrooms and continue to fry for a further 5–6 minutes. Add the potatoes and the stock, and bring to the boil. Reduce the heat and leave to simmer gently for 30 minutes.
Step 3
Using a blender, whiz the soup until smooth, working in batches if necessary. Sprinkle over the parsley and season to taste with salt and pepper. Serve immediately, stirring a little horseradish cream into each soup bowl, if desired, for an extra kick.
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