This is one of those recipes that I wanted to perfect because, generally speaking, I don’t really like mushroom soup. I love mushrooms and I truly, madly, deeply love soup but it’s always too bland, too watery, too…something.
Yep, this is the Goldilocks of mushroom soup – and this recipe is just right.Jump to Recipe
This recipe tastes great after just 30 minutes on the stove. As with any soup/sauce though (or curry for that matter) if you have longer to devote to it, the further the flavours develop. In fact it tastes even better the next day so it is a great make-ahead, freezer meal too.
As with our pumpkin soup, I’ve included directions for a pressure cooker version as well, just to make this one even more convenient!
Tips and Tricks
The veggie ratio I’ve listed here is a beautiful balance. I’ve made ‘the same’ soup many times with differing herbs, veggies, etc, and the results are always good. But this ratio is a winner for sure!
If you don’t have fresh herbs, you can substitute for dried. Oregano and a little dried chili add a different kick, and dried bay works lovely here too.
For low-carb eaters, switch out the regular potato for cauliflower – the flavour does not muddy the waters and provides a similar smoothness in texture.
Mid-Week Mushroom Soup
- A (stick) blender or masher
- Pressure cooker (optional)
- 4 Portobello mushrooms
- 500 g Mixed mushrooms I like a mix of 300g brown chestnut and 200g button.
- 2 Brown onions Or just the 1 if you're not as onion mad as we are.
- 2 Garlic cloves
- 1 Potato Large; or 1 cup cauliflower florets.
- 1 Sweet potato Medium.
- 1 Carrot Medium.
- 1/4 cup Barley (uncooked) Substitute: 1/2 cup cooked grains; add in at the last minute.
- 4 Fresh thyme stems
- 1 Fresh rosemary stem
- 3 cups Stock: vegetable or chicken; or water Or 1 cup if using a pressure cooker.
Prep. (if using a pressure cooker; skip to the steps below)
- Thoroughly wash and chop all of your veggies into roughly 1" cubes. Add your mushroom stalks to your stock bag if you keep one on the go! *Other than the garlic and onions, I don't skin the vegetables, even the sweet potato, as there are so many nutrients carried in the skins.
- Add the veg. and 3 cups of stock into a large soup pan. Bring to a boil, before reducing to a simmer.
- Pop the lid in place and, stirring occasionally, and adding more stock if necessary, simmer for 30-60 minutes.
- If you prefer a smooth soup, blitz it with a stick blender to your heart's content! Or serve as a chunky soup. Either ways, be sure to serve with a good hunk of something dunkable – and feel free to push the boat out with the toppings!
Pressure Cooker Method:
- Wash and roughly chop all of your ingredients.
- Add to the bowl of the pressure cooker, finishing with the herbs on top so they can be easily removed.
- Add 1 cup of stock or water and cook on high pressure for 25 minutes.
- Quick or natural release; blitz and serve as above!
We would love to hear what you think of our dish.