Mushroom soup

Mushrooms have loads of great health benefits, they can be great for weight loss as well as boosting the immune system.  Many people are not a fan of the texture and so as this is a blended soup it’s a great way of eating mushrooms!  I, on the other hand, am a huge fan of mushrooms and this soup with a hint of truffle oil is one of my favourites.

Now mushrooms are the star of the show here so it’s important to use a good variety.  Some of my favourites are chestnut or shiitake.  You could also use some dried porcini mushrooms alongside standard mushrooms.

To make this soup healthy I use a courgette to add some thickness and to give the creaminess of a usual cream of mushroom soup. 

I made big batch of this soup, fancied it up for some lunch in the flat then put the leftovers in some tupperware for mid-week work meals. Perfect!

Mushroom soup
Serves 4
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  1. 1 large leek, chopped
  2. 1 tablespoon butter
  3. 1 tablespoon olive oil
  4. 2 cloves of garlic
  5. 500 grams of mushrooms, chopped
  6. 1 large courgette chopped
  7. 500ml stock, I use vegetable
  8. Salt and pepper to taste
  9. Small handful of parsley
  1. Truffle oil
  2. Parsley
  1. Heat the butter and olive oil in a large pot. Add the leeks and saute until soft, about 5-10 minutes. Once softened, add the garlic and stir. Add the mushrooms and a pinch of salt and cook for about 10-15 minutes until softened.
  2. Add the courgettes and cook for about 10 minutes before adding in the vegetable stock. I like to add just enough at this stage to cover the vegetables, more can be added later when blending the soup. Leave to simmer for 5-10 minutes, add the parsley then blend. Add salt and pepper to taste.
To serve
  1. Thinly slice one mushroom. Heat a small saucepan with some butter. Once hot add the mushroom slices and fry on each side for a couple of minutes, turning occaisonly to ensure they don't burn.
  2. Place soup into bowls and add sauted mushrooms. Drizzle with truffle oil and sprinkle with some chopped parsley.
a girl & her home

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