Food & Recipes

Mushroom Soup

Mushroom Soup

Serves 6/8


  • 1 1/2 kilos of flat mushroom
  • 1 large onion - chopped
  • 2 sticks of celery – chopped
  • 1 leek - chopped
  • 2 cloves of garlic
  • A handful of thyme – leaves picked
  • 1 litre of chicken stock or vegetable stock (homemade is best, but low-salt bouillon is a fine substitute)
  • Olive oil
  • Knob of butter
  • Salt and pepper


Sweat the chopped onion, celery and thyme leaves in a little butter and olive oil until transparent (use a very low heat, it should take about 10 to 15 minutes) Add roughly chopped mushrooms, and cook for around 5 minutes – making sure to stir Add the chicken stock and bring to the boil, then turn down the heat and cook for around 15 - 20 minutes When the soup is cooked, blend the soup and season to taste. If desired, you can add some cream at the end. You could serve it with a sprinkle of chopped parsley, or even a few crispy fried mushrooms as garnish.

Kay Harte, Farmgate Cafe, English Market