Mushroom Soup


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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Main Course, Starter
Cuisine American, British, European
Servings 4 Portions
Calories 106 kcal


  • Large frying pan/saucepan
  • Wooden Spoon (for mixing)
  • Blender


  • 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


  • 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!


  • You can store the soup in an air-tight container in the fridge for up to 5 days
  • Suitable for home freezing
Keyword Easy, Mushroom, Quick, Soup, Vegan, Vegetarian, Weekday
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