Creamy Woodland Mushroom Soup
This Creamy Woodland Mushroom Soup brings out the deep, earthy flavours of mushrooms in a silky, satisfying blend. With onions, garlic, and a splash of cream, it’s perfect for cosy lunches or elegant starters. Serve it warm with a chunk of crusty wholegrain bread or a swirl of plant-based cream for a dairy-free twist.
Info
Prep time:
Cooking time:
Difficulty:
Serves:
Healthy
10 mins
35 mins
Easy
4
Sugars
4g
Kcal
200
Fibre
2g
Fat
15g
Protein
5g
Saturates
7g
Salt
0.8g
Carbs
10g
Info
Cooking time:
Prep time:
10 mins
Healthy
Difficulty:
Serves:
35 mins
Easy
4
Info
~N/A~
Prep time:
Cooking time:
~N/A~
Difficulty:
~N/A~
Serves:
~N/A~
Dietary Types
Sugars
4g
Fibre
2g
Protein
5g
Salt
0.8g
Info
Prep time:
Cooking time:
Difficulty:
Serves:
Healthy
10 mins
35 mins
Easy
4
Sugars
~N/A~
Fibre
~N/A~
Protein
~N/A~
Salt
~N/A~
Info
Prep time:
~N/A~
Cooking time:
~N/A~
Difficulty:
~N/A~
Serves:
~N/A~
Dietary Types
Kcal
~N/A~
Fat
~N/A~
Saturates
~N/A~
Carbs
~N/A~
Ingredients:
• 1 tbsp olive oil
• 1 tbsp butter
• 2 onions, chopped
• 2 garlic cloves, crushed
• 500g mushrooms, sliced
• 1 tbsp plain flour
• 850ml vegetable stock
• 4 tbsp single cream
• Small bunch of parsley, chopped
Instructions:
1. Heat the olive oil and butter in a large saucepan over medium heat. Add the chopped onions and garlic and cook for 5–7 minutes until softened.
2. Add the sliced mushrooms and continue to cook for 8–10 minutes, stirring occasionally, until they begin to release their moisture and soften.
3. Stir in the flour and cook for 1 minute, mixing well to coat the mushrooms.
4. Gradually pour in the vegetable stock while stirring. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
5. Remove from the heat and blend until smooth using a hand blender or food processor.
6. Return to the pan, stir in the single cream and chopped parsley, and season with salt and pepper to taste.
7. Serve warm, garnished with extra herbs if desired.
Healthy Swaps & Tips:
• Use low-fat cream or oat cream for a lighter option
• Add a handful of cooked lentils before blending for extra fibre and protein
• Try a mix of mushrooms (e.g. chestnut, shiitake, oyster) for depth of flavour
Storage & Meal Prep:
• Stores in the fridge for up to 3 days
• Can be frozen (before adding cream) for up to 2 months
• Reheat gently on the hob, adding a splash of water or stock if needed
Ideal For:
• Lovers of comforting, homemade soups
• Meal preppers seeking healthy winter warmers
• Those wanting to boost veggie intake with minimal fuss