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Cream of mushroom soup

A creamy soup made from browned mushrooms, with a little cream and fresh parsley.

Prep
10 min
Cook
25 min
Total
35 min
Serves
4 people
  • Vegetarian
  • Budget-friendly

Ingredients

4 people

Quantities adjust to the number of servings.

  • Sunflower oil1 tbsp
  • Chestnut mushrooms500 g
  • Onion1
  • Garlic2 cloves
  • Potato150 g
  • Vegetable stock800 ml
  • Single cream100 ml
  • Flat-leaf parsley½ bunch
  • Saltto taste
  • Ground black pepperto taste

Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.

Method

  1. Slice the mushrooms and fry them in the oil in a large pan over a high heat for 6–8 minutes, until their liquid has gone and they're golden. Set a handful aside for the top.

  2. Lower the heat, add the chopped onion and garlic and cook for 3 minutes.

  3. Add the diced potato and the stock and simmer for 15 minutes until the potato is soft. Blend until smooth.

  4. Stir in the cream, season and serve topped with the reserved mushrooms and parsley.