Mushroom Soup
By Soil Association
Published on 02 January 2019
Using a selection of both wild and cultivated mushrooms produces a soup bursting with flavour. The horseradish cream provides a welcome kick.Time and servings
55 minsTotal time
4Servings
10 minsPrep time
45 minsCooking time
Ingredients
- 30 g of butter
- 2 celery sticks, finely chopped
- 1 garlic clove, crushed
- 200 g of potatoes, peeled and cubed
- 2 tbsp of fresh parsley, finely chopped
- 1 onion, finely chopped
- 1 l of vegetable stock
- 1 tbsp of creamed horseradish, to serve (optional)
- 450 g of mixed mushrooms, roughly chopped
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.