Rich Mushroom Soup

    50 minutes

    This is a very rich and nourishing soup that uses only a few ingredients. While I usually use pasta, this also works well with barley or rice.

    128 people made this

    Serves: 6 

    • 125g fresh mushrooms, sliced
    • 1 leek, rinsed and sliced
    • 2 tablespoons olive oil
    • 1/2 cup dry sherry
    • 2 1/2 cups beef stock
    • 2 1/2 cups water
    • 1/2 teaspoon freshly ground black pepper
    • 125g small soup pasta

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. In a large pot over medium high heat cook the mushrooms and leeks in olive oil until tender. Add the sherry and reduce liquid by half.
    2. Add the beef stock, water and black pepper. Bring to the boil and add the pasta. Boil gently for 10 minutes, or until the pasta is tender.

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    Reviews in English (113)


    Made it vegetarian. Very tasty soup -- I substituted vegetable stock to make it vegetarian, and it was very good!  -  08 Oct 2008


    Used different ingredients. Absolutely wonderful!! Did not have sherry so we used Marsala wine instead. WOW!  -  08 Oct 2008


    Altered ingredient amounts. Delicious! I double the mushrooms and leeks for a chunkier soup.  -  08 Oct 2008