Quick and easy mushroom soup.

I remember when I made this recipe. It was during my first year at university and I had been craving soup all week.
It was then I decided to see if I could make a decent dish out of the abundance of mushrooms I had been left with.

Not only is this recipe cheap, it’s simple and takes 30 minutes or less.

soupPrep time – 10 minutes

Cooking time – 15 – 20 minutes

Equipment

  • Large saucepan
  • Hand blender/Food processor
  • Wooden spoon
  • Knife
  • Chopping board
  • Measuring jug
  • 250 -300G mushrooms
  • 1 Large onion
  • 2 Large knobs of butter
  • 2 Garlic cloves
  • 500ML chicken stock (made with 2 stock cubes)
  • Salt and pepper.
  • Pinch of parsley

Method

  1. Add butter to the pan.
  2. Chop garlic and onion.
  3. Add to the saucepan.
  4. Fry for 3 – 5 minutes.
  5. Whilst onions are cooking, chop the mushrooms.
  6. Add the mushrooms to the saucepan.
  7. Cook for a further 3 – 5 minutes.
  8. Add the stock to the pan and bring to boil.
  9. Add the salt, pepper and parsley.
  10. Allow to simmer for a further 5 minutes.
  11. Once simmered, bring the pan off the boil and blend using a hand food processor.
  12. Serve immediately.
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