Mushroom and Herb Soup

Mushroom and Herb Soup

SERVES: 4 | PREP TIME: 10 min | COOK TIME: 25-30 min


There’s nothing like a warm bowl of soup for lunch on a chilly winter’s day and this flavoursome soup hits all the right notes with the earthy mushrooms and fragrant herbs. Serve with a toasty bit of fresh sourdough and enjoy the nourishing, tasty soup!

Mushroom and Herb Soup


300g mushrooms
2 garlic cloves
1 onion or leek
1 celery stick/piece of celeriac
Fresh herbs (sage/thyme/parsley)
1 litre vegetable stock
Salt and pepper
Cream or milk (optional)



1. Prep your ingredients:

  • Wipe the mushrooms clean with a damp cloth and slice roughly
  • Peel and chop the garlic and onion
  • Wash and slice the leek
  • Roughly chop the herbs

2. Heat the oil in a large saucepan and gently cook the garlic and onion/leek for 3-4 minutes.

3. Add in the mushrooms and cook for a further 2-3 minutes. Season well with salt and pepper and then pour in the stock.

4. Simmer gently for 10-15 minutes until the mushrooms are tender and then add in the herbs and a little cream or milk,

5. Remove from the heat and leave to sit for 5 minutes. Then use a hand blender to blend until smooth or leave it slightly chunky if you prefer.

6. Serve in warm bowls with some toasted nuts or seeds sprinkled on top and freshly baked bread.