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Creamy Mushroom Soup (without the cream)

A wonderfully easy soup to make that transforms basic store cupboard ingredients in to a sumptuous, velvety soup – perfect for autumn/winter.

Recipe and image by Lara Balsam.



Handful of dried mushrooms, soaked for 15-20 minutes in
boiling water

2 tbsp herb infused good quality olive oil

1/2 large white onion, finely chopped

3 large cloves of garlic, peeled and finely sliced

320 g fresh chestnut mushrooms, cleaned and sliced

4 tsp vegetable bouillon (stock powder)

600 ml cold water

A few tbsp pesto

Handful of fresh basil

Sea salt and freshly ground black pepper



Start by placing your dried mushrooms in mug full of boiling water. Leave them to soften up whilst preparing all of the vegetables; finely dice the onion, finely slice the garlic, and slice the mushrooms. I clean mushrooms with a vegetable brush or peel them with a small sharp knife. Avoid immersing them in water as they absorb it all.


Add the olive oil (I have a few bottles on the go infused with different homegrown herbs) to a medium-sized saucepan and gently heat. Add the onions and garlic immediately. Cook on a gentle heat for 5-7 minutes / until the onion becomes translucent. Next, add the chestnut mushrooms and bouillon powder.


Keep stirring every so often. Once the mushrooms have become tender, add the pre-soaked dried mushrooms, stir, add water, bring to the boil, cover with a lid and cook for a further 15 minutes. Allow the soup to cool slightly before pouring in to a blender. The key to getting a creamy soup is blending it for a long time. Remember to give your blender a break every 40-60 seconds. In total I blend for 2.5 minutes. Transfer the soup back to the saucepan, warm through, and season as desired. To serve: drizzle a little homemade pesto and add some fresh basil.


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JVS: Jewish - Vegan - Sustainable
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