Mushroom and Black Pepper Soup

If you love mushrooms, you’ll love this delicious soup. 

Serves 4

1 tbsp olive oil

1 onion finely chopped

1 stick celery finely chopped

1 garlic clove

300g chestnut mushrooms

450ml vegetable stock

I tsp thyme

1 tsp course black pepper

Fresh parsley 

Method:

Preheat the oven to 200 degrees 

Slice the mushrooms and lay on a baking sheet, sprinkle with chopped thyme and half the olive oil. Place mushrooms in the oven for approximately 15 minutes or until all the moisture had come out of the mushroom and they are slightly roasted.

Whilst the mushrooms are in the oven, place a saucepan on a medium heat, add the rest of the olive oil along with the chopped onions and celery and cook until soft, don’t allow the onions to burn as it will make the soup bitter. 

Add the stock to the pan and leave on a low heat until the mushrooms are cooked. 

Place the contents of the pan along with the mushrooms and pepper into a blender and blend until smooth.

Season to taste

Chop up a small handful of fresh parsley and serve.

For a bit of indulgence add a splash of single cream. 

Mushrooms are a rich source of B vitamins and each serving of soup will provide you with over 20% of the daily recommended values. 

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