Mushroom soup

Warming mushroom soup

A bowl of mushroom soup, under a blanket, watching the stars… talk about life’s simple pleasures. The recipe includes cream but leave it out for a delicious dairy-free option.


  • 1 tablespoon olive oil (or butter if not dairy-free)
  • 1 small onion, finely chopped
  • ½ leek, finely chopped
  • 2 cloves garlic, finely chopped
  • 350g Swiss Brown mushrooms, finely chopped
  • 1 litre vegetable stock
  • 1 tablespoon cornflour
  • 200ml cream (optional)
  • Salt and pepper
  • A little chopped parsley and garlic, to garnish


Heat oil or butter in a saucepan and sauté onions, leek, and garlic until golden and fragrant. Add the sliced mushrooms, with a little more butter or oil if needed. Season with salt and pepper. Add the vegetable stock and bring to the boil. Make a slurry with cornflour by adding a little cold water and add to the soup, stirring constantly until it thickens. Season to taste and add cream if using. Serve with a sprig of parsley.

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