Three bowls of mushroom soup, topped with pickled onions

Mushroom soup

Name: Mushroom soup
Total time: 45 min
Yield: Serves 4
Ingredients: 10g dried porcini; 50g unsalted butter; 1 tbsp vegetable oil; 500g chestnut mushrooms cleaned and sliced; 1 onion finely diced; 3 cloves garlic sliced; 15 sprigs thyme leaves picked; 600ml chicken stock; 100ml double cream; 75ml white wine vinegar; 100g caster sugar; 200g mushroom mix (such as Ocado's gold exotic mushroom mix)

Published: October 20, 2021 at 6:10 PM

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Serves 4

Easy

Total time: 45 mins

A star rating of 5 out of 5.1 ratingRate

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Check out this creamy mushroom soup with simple pickled mushrooms. This super easy recipe is a great lunchtime meal and it's low in calories too

Low calorie

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Alternatives

Complete the dish

Try this recipe for mushroom soup, then check out our tomato soup, potato soup, carrot and coriander soup, celery soup and more vegetarian soup recipes.

Ingredients

Nutrition

10g dried porcini
50g unsalted butter
1 tbsp vegetable oil
500g chestnut mushrooms

cleaned and sliced
1 onion

finely diced
3 cloves garlic

sliced
15 sprigs thyme

leaves picked
600ml chicken stock
100ml double cream

PICKLED MUSHROOMS

75ml white wine vinegar
100g caster sugar
200g mushroom mix

(such as Ocado's gold exotic mushroom mix)

Nutrition: per serving

kcal334

low
fat27.1g
saturates15.3g
carbs10.9g
sugars8.3g
fibre2.8g
protein10.3g
salt0.5g

Method

step 1

To make the pickled mushrooms, heat the white wine vinegar and caster sugar in a small pan with a pinch of salt until the sugar dissolves. Remove from the heat and add 50ml of water. Cool to room temperature, add the mushroom mix and leave to pickle while you make the soup.
step 2

Put the dried porcini mushrooms in a bowl and cover with boiling water. Heat the butter and oil in a large pan and, once the butter is foaming, add the chestnut mushrooms. Cook on a high heat for 10 minutes or until all the water has evaporated and the mushrooms are a deep golden brown.
step 3

Reduce the heat and add the onion, garlic, thyme leaves and a pinch of salt, and fry for 3-4 minutes until soft. Strain the porcinis (to remove any grit), add to the pan with the strained porcini liquid and chicken stock, and simmer for 15 minutes. Remove from the heat and stir through the double cream. Put the soup in a blender or food processor and blend until smooth. Serve the drained pickled mushrooms on top of the soup.

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