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Mushroom Soup Recipe

Mushrooms are food eaten raw, cooked or as a garnish to a meal. They are also a low-calorie food.

Mushroom Soup Recipe

Photo by keisasaki

Mushrooms are foods eaten raw, cooked or as a garnish to a meal. They are also a low-calorie food.

Mushrooms are a great source of B vitamins, such as pantothenic acid, niacin, and riboflavin, a great source of the essential minerals, such as copper and selenium, and an excellent source of potassium and phosphorus.

Calorie, carbohydrate, and fat content are low, with the absence of sodium and vitamin C. A typical serving of fresh mushrooms contains 27 calories. This mushroom soup recipe is the ultimate comfort food. Make this for your children, family, or invite your friends for Sunday lunch. They’ll love it.

Mushroom Soup Recipe
Prep time
Cook time
Total time
Serves: 6 servings
  • - 600 grams of mixed fresh wild mushrooms (oyster, shiitake, girolles, trompettes de mort, chanterelles), clean and sliced
  • - Olive oil
  • - 1 small handful of dried porcini
  • - 2 cloves of garlic (peeled and nicely sliced)
  • - 1 handful of fresh thyme (leaves picked)
  • - 1 red onion (peeled and nicely chopped)
  • - Sea salt
  • - 1 liter of organic chicken (or vegetable stock)
  • - Freshly ground black pepper
  • - 1 handful of fresh flat-leaf parsley (leaves picked and roughly chopped)
  • - 1 lemon
  • - 1 tablespoon of mascarpone cheese
  • - Truffle oil (optional)
  1. In the first step, put the porcini in a small dish and add boiling water just to cover. Now, leave to soak. Take a big casserole-type pan nice and hot, and add a good couple of lugs of olive oil and fresh mushrooms. In the next step, stir around very fast for about one minute, then add onion, thyme, garlic and a small amount of seasoning. After about one minute you will notice moisture cooking out of the mushrooms. Now, at this point add half of porcini, chopped up, and the rest of it leave whole.
  2. In order to remove any grit, strain the soaking liquid, and add it to the pan. Next, carry on cooking until most of the moisture disappears, for about 20 minutes. In this step, season to taste and also add the stock. Now, bring to the boil and simmer for about 20 minutes. Although you can serve mushroom soup as you like, there are several things to remember when finishing it off. Combine together a pinch of pepper and salt with the zest of one lemon and the juice of half of it.
  3. Now, spoon a little bit of this into the middle of your soup. Stir it in when you go to eat it, and it will give a wonderful flavor. Other things you can also consider are small slices of grilled crostini put into the bottom of the bowls right before you pour the soup over. You can even quickly fry some nice-looking mushrooms, such as oysters or chanterelles, and sprinkle these on top of the soup.


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