Oh this is so so so so easy that even if you burn toast, I defy you to screw this up. I knocked this up for lunch for me & Katie in 15 minutes. And what’s more it’s completely, utterly gloriously delicious. AND – it tastes just as good, maybe even better if you use that carton of mushrooms at the back of the fridge that is about to go over. There is just a handful of ingredients: mushrooms, vegetable stock, onion, and coconut milk which isn’t as rich as cream, and keeps the dark grey mushroom colour. (And you can barely detect the coconut flavour.)

It’s so mushroom-y, so intense that you really can’t feed this to anyone who isn’t a passionate mycophile.

The only thing you do need is an immersion/stick blender. You can make it in a goblet blender, but I find it doesn’t get the texture quite right, as an immersion blender tends not to smoothly blend but minutely chop, which gives a great  texture to the soup.

(If you want a more traditional, pale & creamy mushroom soup, here’s my other favourite recipe.)

Simply find a big saucepan, add a tablespoon of vegetable oil, heat it and chuck in half a chopped onion or a couple of chopped shallots. Cook very slowly (sweat) until they are soft. Then add 500gm/ around about a pound of  chopped up mushrooms.

Sprinkle with salt (this encourages the mushrooms to give off their juices), and then cook them over a slow heat until they are soft. Then cover the mushrooms with half a can of coconut milk and then add 3/4 litre of  boiling water. I then add a dessertspoon of Marigold Bouillon powder, but you can make up vegetable stock to equal the amount of boiling water.

Cook this on a simmer for about five minutes. Add a couple of twists of black pepper.

Then grab your immersion blender and whizz the hell out of it. If it seems a bit thick, add a little boiling water to thin to  your desired consistency. Check the seasoning; it may need more salt.

That’s it. It thickens up a lot overnight, so if you make it the day before you’ll need to thin it with stock or more coconut milk, and adjust the seasoning.

NB: my soup is very dark, as my mushrooms were definitely old. The fresher the mushrooms, the paler and less intense the soup. You could also try a mix of field & white mushrooms. I used coconut milk as I had half a can sitting around, but you could easily use single cream (or half & half if you are American). I wld also replace the vegetable oil with butter if using cream. Cream will also make the soup much, much paler.


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I love mushroom and simple recipes like this are right up my alley. Thanks so much for sharing!


mmmmmm I love mushroom soup! I don’t know why I don’t make soup more often for myself. It’s an amazing way to use up the left over stuff in the fridge. Thanks for sharing =D

Dinx @ Lovely in Random xoxo


Lovely looks amazing 🙂


I’ve been reading your blog for ages but I never comment on anything, I don’t know why I feel the urge to comment tonight but well…I guess that’s how it is!
Anyway, I just wanted to say that I made this soup tonight for my sister and mother and it was delicious! (And generally speaking, thank you for all the amazing lunch/dinner ideas!)

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