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Mushroom Soup

Mushroom Soup

By Soil Association
Using a selection of both wild and cultivated mushrooms produces a soup bursting with flavour. The horseradish cream provides a welcome kick.
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 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

3 steps

  1. Step 1

    Melt the butter in a large saucepan, add the onion, celery, and garlic, and fry for 3–4 minutes, or until softened.

  2. 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.

  3. 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.