Here is our simple recipe on how to cook our mushroom soup with onions and garlic, hearty beef stock, and seasoned with thyme and parsley.
If you’ve read some of our previous posts, you’ll know that we go into detail about our food likes and dislikes. Although it’s referenced a few times that I’m not the biggest fan of mushrooms, I will eat them in a Risotto or like today’s recipe, in a soup! It’s quite strange really, but everyone has their quirks I suppose. This mushroom soup is really good and really easy to make with nearly all the ingredients found in most home kitchens, including onion, garlic, milk, and oil. Add your herbs for taste.
For the past week, it’s been really good weather in the UK. So a warming soup wasn’t something that should have been on the menu. We had quite a few mushrooms from our Riverford boxes left over, so I decided to throw them into this. This mushroom soup is a healthy lunch option that took around 20 minutes to make. If you don’t like Oat Milk, or don’t have it in, you can always substitute this for normal milk or even some cream. But as mentioned before, we rarely have these in.
I always like my meals to feel clean, fresh and tasty and I feel this one ticks all the boxes. So here’s how to cook our mushroom soup recipe.
INGREDIENTS FOR THE MUSHROOM SOUP RECIPE:
(Serves: 2, Prep: 5 mins, Cooking Time: 20 mins)
*If you want to make this vegan or vegetarian, just swap out the stock cube*
- 350g of Mushrooms (Chopped)
- 1 x Medium sized White Onion (Chopped Onion)
- 1 x Garlic Clove (chopped)
- 1/2 cube of Beef stock (500ml of Water)
- 1 x Handful of Thyme (Roughly Chopped)
- Salt and Pepper to taste
- 1 x Bay Leaf
- 1 x Handful of Parsley (Roughly Chopped)
- 100ml of Oat Milk
- Vegetable Oil
- Truffle Oil for dressing
METHOD FOR THE MUSHROOM SOUP
- Heat 1 tbsp of vegetable oil in a heavy bottom pan for 1 minute. Add your chopped onion and let this cook on a low heat for 5 minutes.
- Chop up your mushrooms and add these to the pan. Let these cook for 2 minutes with the onion.
- After the 2 minutes, add your chopped garlic to the pan.
- Whilst your garlic, onion, and mushrooms are cooking together nicely, boil your kettle and add your beef stock to the pan with the 400ml of water.
- After that, we added a bay leaf and some chopped thyme. Let this simmer for 10 minutes.
- After the 10 minutes, remove the bay leaf and transfer the soup to a blender. Blitz this up for a smoother consistency.
- Transfer the soup back into the pan on the hob, add your 100ml of oat milk and continue to cook on a medium to low heat for 2 minutes. If your soup is a bit thick, you can add in an extra 100ml of water, to thin it out.
- Pour into your bowl, add salt and pepper to taste, add chopped parsley, and a drizzle of truffle oil.
Thanks for reading my Mushroom soup post. Obviously mushroom soup isn’t the most colourful of dishes, nonetheless, if you’re looking for something quick and easy and full of flavour, it’s great to have in the bank.
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