Rich Pureed Mushroom Soup

Rich Pureed Mushroom Soup


1 person made this

The earthy flavour of the dark mushrooms in this soup is given a lift by garlic, parsley and mace. It has a deep smoky colour and a rich taste that needs no cream to enhance it.

Pat Alburey

Serves: 4 

  • 5 cups (1 1/4 litres) vegetable stock
  • 150g white bread, without crust
  • 1/2 small onion or 1 shallot
  • 750g large flat or field mushrooms
  • 3 sprigs parsley
  • 2 tablespoons olive oil
  • 1 small clove garlic
  • a pinch of ground mace or freshly grated nutmeg
  • salt and black pepper

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Put the stock on to boil. Soak the bread in a little cold water.
  2. Peel and chop the onion or shallot. Clean and roughly chop the mushrooms. Chop the parsley.
  3. Heat the oil in a large pan. Fry the onion or shallot over moderate heat until lightly browned. Peel the garlic and crush it into the pan. Add the mushrooms and cook until they release their liquid, then add the chopped parsley.
  4. Squeeze as much water as possible from the bread, then stir it into the mushrooms. Add the stock and mace or nutmeg. Return to the boil, half cover the pan and simmer for 15–20 minutes.
  5. Purée or blend the soup until it is creamy but still slightly grainy, then reheat, season with salt and pepper and serve immediately.

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Reviews (1)


great find! I like that it doesn't rely on cream. very tasty - 29 Nov 2013

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