Mushroom Soup

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.

Makes6 servings

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


Mealdinner, lunch

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


  1. 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.

  2. 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.

  3. In batches, process in a blender or food processor with the lid ajar until coarsely puréed.

  4. Sprinkle in the parsley and season with salt and pepper. Serve hot.

  5. Variation:

  6. As an extra flavor, add a spoonful of prepared horseradish to each bowl of soup.


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