Mushroom Soup

This easy to make mushroom soup cooks in around 20 minutes. You can add any type of mushrooms you like to this tasty winter warmer.

The recipes adapts easily depending on the number of people you are cooking for. You can making it a creamier soup by adding a drizzle of cream or crème fraîche or it is delicious just as it is!

Gluten-Free Speedy Mushroom Soup

Earthy mushroom soup - a real winter warmer. Serve with toasted cheese and ham sandwiches for a real treat.


Serves 2

  • 1 white onion, finely chopped
  • 1 stick celery, finely chopped
  • 4 large field mushrooms, roughly chopped (c.250g)
  • 600ml vegetable/chicken stock
  • salt and black pepper
  • 2 tbsp cream/crème fraîche to serve (optional)
  • 1 tbsp freshly chopped herbs to serve (optional)


  • Sauté the onion and celery in a little oil in a covered saucepan for 5-10 minutes until softened.
  • Add the chopped mushrooms and stir to cover in oil.
  • Season well with salt and pepper and add enough stock to cover the mushrooms (usually c.400ml).
  • Allow to cook gently for 15 minutes.
  • Using a stick blender, blend to the desired consistency or liquidise for a really smooth finish.
  • Serve with a swirl of cream and freshly chopped herbs.

I like to use the large, flat field mushrooms for this recipe but you can use any mushrooms you like. Adding dried mushrooms would give an even more intense mushroomy flavour. Make sure you follow the instructions on the packet re: soaking before cooking.