In our area, there are few local supermarkets with discounted items near closing time. Last week, I bought a box of mushrooms for 10p and was unsure of what to do with them. Since it has been cold, I decided to make mushroom soup using a simple cream-free recipe that can be made with plant-based milk instead of regular milk. We served it with croutons for a tasty winter lunch.
Easy mushroom soup recipe ingredients
For such a delicious soup it doesn’t use many ingredients at all, most of which you’ll likely already have in your cupboard.
Mushrooms and onions make up the bulk of the ingredients, the only spice is nutmeg, and the milk can be substituted with a plant based milk.
I used vegetable stock but you could use chicken stock too.
Simple mushroom soup recipe
- Total Time: 50 minutes
Description
A quick and easy to make mushroom soup, that uses only basic ingredients but results in a very tasty, creamy soup.
Ingredients
- 0.5 medium onion
- 200 g mushrooms
- 1.5 cloves garlic
- 40 g butter
- 30g flour
- 285 ml veg stock
- 285 ml milk
- 1 tsp lemon juice
- 0.5 tsp ground nutmeg
- Garlic
Instructions
- Dice the onions and fry with the garlic in a tiny bit of butter until they start to soften, roughly 10 minutes
- Slice the mushrooms, add to the pan, and cook for a few minutes
- Add the flour and nutmeg, along with a pinch of salt and some black pepper
- Add the stock, stir well and cook for about 15-20 minutes with the lid on
- Turn the heat off and use a hand blender to blitz the soup to a smooth texture, although a few bits of mushroom left is fine
- Add the milk and the lemon juice, stir well and re-heat to serve
- You can add cream if you like, I didn’t add any as the texture was perfect anyway
- Serve with croutons 🙂
Notes
You can use plant based milk if you’d prefer. The soup I made when I photographed this was made with Oat milk, and chestnut mushrooms.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Soup