Mmmm… Mushroom Soup

Rainy days require homemade soup for lunch…

Mushroom Soup

I like to make my soups in my slow cooker so that it just sits there until I need it but this recipe works equally well in a saucepan

Ingredients – serves 4:

  • 50g oil or butter (or a mix of both)
  • 50g sliced onion
  • 250g sliced mushrooms – button mushrooms give a nice pale soup, chestnut & field mushrooms will yield a much darker colour
  • 50g plain or gluten free flour
  • 500ml water
  • vegetable stock cube – I prefer the Kallo range of organic stock cubes – they add just the right amount of seasoning, have great flavour & are gluten free
  • 500ml milk

Optional extras

  •  extra butter & sliced mushrooms
  • chopped parsley


  • Melt butter & oil
  • Add the onions & mushrooms
  • Cook gently with the lid on – without colouring – for 5 minutes
  • Stir in the flour
  • Add the water & stock cube
  • Bring to the boil & simmer for 15 minutes or leave in slow cooker
  • Meanwhile, fry the extra mushrooms in the butter until nicely browned
  • Add the milk & blend until smooth
  • Reheat gently with some freshly ground black pepper
  • Serve garnished with the extra mushrooms & sprinkled with the parsley – perfect!

Healthy Bits

  • 225 calories per serving using butter & semi-skimmed milk
  • 13g fat per serving using butter & semi-skimmed milk

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