Using a selection of both wild and cultivated mushrooms will produce a soup that is bursting with flavor.
The soup can be cooled, covered, and refrigerated for up to 2 days. Reheat before serving.
Can be frozen for up to 3 months.
Preparation Time10 min
Preparation Time - Text10 mins
Cooking Time45 min
Cooking Time - Text45
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together, Formal Dinner Party
Recipe Courseappetizer, main course, side dish
Dietary Considerationhealthy, low-fat, vegetarian
Taste and Texturecreamy, savory, umami
Type of Dishhot soup
- 2 tbsp butter
- 1 onion, finely chopped
- 2 celery ribs, finely chopped
- 1 garlic clove, crushed
- 1 lb (450g) mixed mushrooms, cleaned and coarsely chopped
- 1 quart vegetable or chicken stock
- 7 oz (200g) baking potatoes, peeled and cubed
- 2 tbsp finely chopped parsley
- Salt and freshly ground black pepper
Melt the butter in a large saucepan over medium heat. Add the onion, celery, and garlic and cook for about 3–4 minutes, or until softened.
Stir in the mushrooms and cook for 5-6 minutes more. Add the stock and potatoes and bring to a boil. Reduce the heat and simmer gently for 30 minutes.
In batches, process in a blender or food processor with the lid ajar until coarsely puréed.
Sprinkle in the parsley and season with salt and pepper. Serve hot.
As an extra flavor, add a spoonful of prepared horseradish to each bowl of soup.
2008 Dorling Kindersley