Classic Mushroom Soup Recipe Without Cream - Recipes by Warren Nash

Cut the ends off the onion, slice in half, peel, then finely chop.

Slice the ends off the garlic cloves, peel, and finely chop.

Finely slice the washed mushrooms.

Heat oil in a large saucepan over medium to high heat.

Add the chopped onion, sliced mushrooms, and chopped garlic to the saucepan.

Fry the ingredients for 5-10 minutes until most of the juices from the mushrooms have evaporated.

Crumble in the vegetable stock cube and season with salt and ground pepper.

Top the saucepan contents with boiling water until just covered.

Stir to mix the stock and seasoning, then leave to simmer with the lid off for 15 minutes.

Remove the saucepan from the heat and carefully pour the hot soup into a jug.

Blitz the soup in a blender until smooth.

Pour the soup into a jug or bowl, add the parmesan cheese and chopped parsley, and mix.

Equipment Needed

Dietary

Allergens