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In cold weather you can’t beat a steamingly fragrant bowl of easy to make fresh soup, preferably with a crispy warm roll, buttered and ready to dunk … to dress this up a little you could use wild mushrooms, and serve with toasted and grilled slices of French bread, topped with goats cheese or Gruyere. Mmmm.

Mushroom soup

Makes 6 portions


  • 1 large onion, peeled and cut into half moons
  • 2 large cloves of garlic, peeled and crushed
  • 1 tsp dried thyme or mixed herbs
  • 750g – 800g wiped, sliced mushrooms, any variety (I used button mushrooms and 2 portobello)
  • 1 pint stock / bouillon (I use Swiss Bouillon – you won’t need to add any salt if you do this)
  • Dash of olive oil
  • 125g cream cheese
  • Ground black pepper to season
  • Crème fraiche and parsley to decorate if you wish


In a large pan over a medium heat, sweat the onions in the olive oil until golden and clear. Add the mushrooms and cook until the moisture starts to seep out of them, and they start to reduce in size whilst becoming slightly browned.  Add your garlic and herbs, and carry on cooking until half of the mushroom liquid has evaporated.

Add your stock, or bouillon, and bring to a simmer for 15 – 20 minutes.  Allow to cool slightly before adding the cream cheese, and then blend using either a hand whizzer or a food processor.  Season to taste.

You can freeze this at this stage if you wish, once defrosted you may need to add a little milk to thin.

To serve, bring to a simmer for a couple of minutes, then pour into warm bowls and decorate with a spoonful of crème fraiche and either chives or parsley if you wish, plus a twist of black pepper.