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Mushroom Soup

Mushroom Soup

Brought to you by: Soil Association
    4 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

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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  • 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)


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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