Mushroom soup
If you’re looking for a really tasty mushroom soup recipe, this creamy, comforting, and full of deep flavours is just what you need! It’s the ultimate go‑to for fans of creamy soups, autumn comfort food, and classic British home cooking.
This homemade mushroom soup is made with fresh mushrooms, herbs, and a silky broth, it’s a quick and easy soup that works for busy weeknights, cosy weekends and ideal for lunch. If you’re making this in the soup maker, it can be ready within 40mins (depending on what machine you have, I use a Morphy Richards and this is ready in 22mins).
This simple mushroom soup is a perfect way for using up any mushrooms that are in your fridge, you can also use a variety of mushrooms for a more indepth flavour.
What goes well alongside this soup?
I love to toast some sourdough, with butter melted on top and dip this into the soup, perfect combination.
Mushroom soup
Ingredients
- 300 g mushrooms
- 1 onion, chopped
- 2 garlic cloves
- 100 g potatoes, peeled and cubed
- 700 ml chicken or vegetable stock
- ½ tsp dried thyme
- pinch of salt and pepper
- 100 ml double cream
Instructions
- Place all the ingredients, except the cream into your soup maker, select the smooth option.
- Once it's finished, add the cream and stir.
- Pour into bowls and serve immediately with some buttered toasted sourdough. It really is as simple as that!