Creamy Mushroom Soup

Lucky for us we have a weekly delivery of organic fruit and vegetables. Fab because they’re organic and what is in season and fab because this started in lockdown and we couldn’t visit shops. I may never go back to the old ways. Anyway, every week for the last many weeks we have received mushrooms in our box. I’ve now made this soup a few times and my family love it. Super simple. Super healthy.

Amelia loves to cook with me which is usually a joy for us both. In the photo below she is stirring the white sauce constantly to avoid lumps forming as the starch granules from the flour pop with the heat, thereby thickening the sauce.


1 onion chopped

2 cloves garlic pressed

1 fresh chilli pepper finely chopped (optional)

2 tbsp butter

good glug olive oil

2 tbsp flour

1 litre milk

fresh stock or stock cube

500g approx mushrooms

handful parsley chopped

handful fresh spinach leaves

salt and pepper


Soften onion and garlic in butter and oil. Continue to make white sauce with onions and garlic present. Add rest of ingredients and cook until everything is soft.

Blend until as smooth as you would like it, then throw in the spinach and stir until the leaves have wilted.


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