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Mushroom Soup

mushroom soup, one handed baker, Rachel Hart, portobello mushrooms, white button, recipe


  • 2 tablespoons butter and/or olive oil
  • 500g Meadow Mushrooms, eg portobello or button mushrooms, chopped
  • half a teaspoon salt
  • 1 small onion, finely chopped
  • 1 stick celery, finely chopped
  • 1 small leek, sliced
  • half a lemon, zest and juice
  • 1 clove garlic, crushed
  • 2 sprigs thyme or oregano
  • 250g floury potato (agria), peeled and cut in small cubes
  • 1 litre mushroom, vegetable or chicken stock
  • 150mls cream, optional


  1. Heat the butter or oil in a large saucepan over a medium heat and add the mushrooms and salt and cook for 10 minutes, stirring.
  2. Add the onion, celery, leek, lemon zest, garlic and thyme and cook, stirring for a further 10 minutes.
  3. Add the potato and stock and bring to the boil.
  4. Taste and season with salt and pepper (if you have a salty stock you won’t need more).
  5. Reduce to a simmer and cook for 15 minutes until the potato is tender.
  6. Remove the herb sprigs.
  7. Process to a blended soup, using a stick blender or in a blender or food processor.
  8. Stir through the cream if using for a creamy mushroom soup. Heat before serving.

Serving Suggestion: Use Portobellos for an intense flavour or button mushrooms if you like a milder soup.


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Featured on The Cafe, Thursday 14 May 2020