Mushroom soup

Add some dried wild mushrooms to the stock to make this even better than it already is !

Made it exactly to recipe, was really delicious

Used a few rehydrated wild mushrooms with the fresh. Added thyme when cooking the mushrooms. Bit of red wine cooked through before adding the floor. Splash of balsamic seemed to perk it up (was tasting a bit bland). Could use lemon juice instead. Didn't have cream so added a bit of cream cheese and splash of milk instead. Still came out pretty dark, but I was using older mushrooms. Tasted great. Don't be shy with the black pepper. Doesn't need any added salt.

Delicious, but a disgusting colour.

Disappointed, usually enjoy mushroom anything - the bay leaf disintegrated and then got blitzed in. I'll try it again and leave out the leaf all together

Was very dark in colour compared to the photo on here - didn’t look very appealing but tastes delicious

Lazy version..oil, 500g frozen sliced mushrooms, 200g frozen veg base mix, 600-700ml chicken or veg stock, 1 Bay leaf, 1.5 teaspoons garlic granules, 1tsp thyme or couple of fresh thyme sprigs, generous black pepper. Add all ingredients to medium pan in this order. Bring to boil. Turn down to simmer for 20-30 minutes. Blend in blender. Serves 2 with swirl of double cream or vegan alternative and fresh crusty bread.

Literally cannot go wrong with this recipe, so good! Make sure you don't fill the food processor up too high so that it spills everywhere... And definitely make sure you clean any spills, and rinse everything that has been left with the soup on it because when it dries it's really hard to get off! The cream at the end isn't really necessary.

We love this soup, it is a staple in our house. Super tasty and pretty simple to make. So much so that my mum now makes it after having tried it while visiting us!

Tastes good, very smooth.

Adding salt and pepper to season it made it delicious.

Absolutely amazing! Everyone absolutely loved it and want it again!

One of my favourite soups - solid recipe