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Mushroom Soup

When the cool Autumn weather is approaching,nothing is more welcome than a bowl full of hot Mushroom, Garlic and Potato soup. There are many variations in the ingredients which can be used, since many countries around the world have their own versions of this soup, however any way it is cooked, it will be absolutely delicious and a great addition to any type of meal.

Mushrooms are packed with nutrients such as selenium, riboflavin, potassium, niacin and Vitamin D. This vitamin helps to build and maintain strong bones by helping the body absorb calcium. Mushrooms are also low in calories, are fat-free and cholesterol-free and are very low in sodium.

This recipe uses a bouquet garni. This is a small muslin or net sachet filled with various herbs such as parsley, thyme, bay leaf and tarragon and tied with leek leaves. Nowadays most supermarkets stock ready-made bouquet garnis which comes in the shape of a tea bag, however if it is not available, it is very easy to prepare. The bouquet garni is left to simmer in the soup to give it that lovely, aromatic taste but it is removed prior to consumption and thrown away.

Mushroom, Garlic and Potato Soup


2 sliced onions

some chopped celery

3 chopped cloves of garlic

300 grams of white mushrooms

2 tablespoons butter or margarine

2 tablespoons all-purpose flour

2 litres white stock preferably chicken or vegetable

2 medium potatoes peeled and sliced

1 bouquet garni

½ cup single cream or skimmed milk

½ cup of finely chopped fresh parsley

salt and freshly ground black pepper


In a thick-bottomed pan, gently saute the sliced onions and the celery in the butter or margarine, without colouring. Add the chopped garlic and cook for a little bit more.

Mix in the flour and stir over a gentle heat until the mixture will become of a sandy texture, however make sure it does not colour.

Gradually mix in the hot stock and slowly stir into the onion and garlic mixture.

Add the well-washed chopped mushrooms and the potatoes, the bouquet garni and season to taste.

Leave to simmer for about 30 to 45 minutes, skim when necessary.

Remove and discard the bouquet garni and pass the soup through a sieve or liquidise for a smooth tasty soup.

Return to a clean saucepan and stir in the cream or milk. Correct the seasoning and serve with the finely chopped parsley. Add a dollop of cream on top if desired,

Serve with fresh, crusty bread and enjoy this great soup.