Mushroom Soup
This is a basic mushroom soup recipe that only requires a few ingredients. It is light and creamy - perfect to dip bread in to. This is great for a mid-week meal as it takes approximately 30 minutes to make.
Equipment
- Large frying pan/saucepan
- Wooden Spoon (for mixing)
- Blender
Ingredients
- 1/2 Tsp Dried parsely You can substitute this for 2 tsp chopped fresh parsley
- 155 Grams Dairy-free yoghurt I used soya but you can use any plain yoghurt
- 600 Grams Mushrooms (chopped) I used button mushrooms
- 1 Tbsp Olive Oil For frying
- 2 Cloves Garlic Minced
- 500 Ml Vegetable Stock You can use chicken if preferred
- 1 Bay Leaf
- 1 Medium White Onion Diced (about 150g)
- Salt To taste
- Pepper To taste
Optional (garnish)
- Parsely Chopped
- Mushrooms
- Yoghurt
Instructions
- Heat the oil in the pan on a medium heat
- Once the pan/oil is hot, add the diced onion and minced garlic to the pain and stir/fry until browned and softened (about 5-7 minutes)
- Turn the heat up to high and add the chopped mushrooms to the pan then cook for about 5 minutes until golden and soft (continually stirring)
- Pour the vegetable stock into the pan and add the bay leaf and parsley
- Bring the vegetable mixture to the boil and leave to simmer for 10-12 minutes (stir intermittently)
- Remove the bay leaf and discard
- Move the rest of the mixture into a blender and blitz until smooth then pour back into the pan
- Add the plain yoghurt to the mix and stir until combined (you can heat this through on a medium heat if required)
- To garnish: top with chopped parsley and extra mushrooms as well as a swirl of yoghurt and enjoy!
Notes
- You can store the soup in an air-tight container in the fridge for up to 5 days
- Suitable for home freezing
