Mushroom Soup

Mushroom Soup

Sometimes you just want a nice a simple soup! Easy to make and with none of the shop-bought nasties…

Fun fact: I hated mushrooms as a child and drove my mum mad picking them out of everything. Nowadays I add mushrooms to loads of meals and erm, I love them. Sorry mum!

What You Need

  • 2 tbsp. coconut oil
  • 1 onion, sliced
  • 1/2 leek, chopped
  • 5 1/3 cups (500g) mushrooms, sliced
  • 1 small carrot, chopped
  • 1 small parsnip, chopped
  • 1 small potato, peeled, cubed
  • 2 ½ cups (600ml) vegetable stock
  • scant ½ cup (100ml) cream fraiche

What You Need to Do

In a large pot heat the oil, and sauté the chopped onion and sliced leek for about 3 mins.

Next, add washed and sliced mushrooms and fry for another 10 minutes stirring now and then.
Add the carrot, parsnip and potato. Mix well and cook for 3-4 mins. Season with salt and pepper.

Pour in the hot vegetable stock and bring to the boil. Simmer, covered for about 15 mins. until the vegetables are soft.

Mix with a hand blender until smooth, add cream at the end and serve.

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