This Hairy Bikers mushroom soup is a rustic, chunky recipe made with button mushrooms, onion, leek, green pepper, and a simple milk broth. It makes a filling, earthy soup packed with flavour. Ready in just 35 minutes, it serves 4.
I love making this on chilly evenings when I want something quick and warming. The combination of vegetables and mushrooms gives it a depth that feels like it took much longer to cook.
Mushroom Soup Ingredients
- 25g butter
- 1 large onion, finely chopped
- 1 green pepper, finely chopped
- 1 medium leek, finely chopped
- 1–2 garlic cloves, crushed
- 300g button or chestnut mushrooms, finely chopped
- 2 tbsp plain flour
- 450ml vegetable stock
- 450ml milk
- 1 tbsp finely chopped parsley, to serve
- Salt and freshly ground black pepper
- Crusty bread, to serve
How To Make Mushroom Soup
- Cook the vegetables: Melt the butter in a large pan over a low heat. Add the onion, green pepper, leek, and garlic. Cook gently for about 10 minutes until soft but not browned.
- Add the mushrooms: Turn the heat up to medium and add the finely chopped mushrooms. Stir well and fry until the mushrooms are cooked and have released their liquid.
- Thicken the base: Stir in the plain flour and cook for one minute, stirring constantly.
- Pour in the stock: Take the pan off the heat and gradually add the vegetable stock, a little at a time. Whisk well between each addition to keep it smooth. Return to the heat, bring to a simmer, and cook for a few minutes.
- Finish with milk: Pour in the milk and bring the soup back to a gentle simmer. Stir in the chopped parsley and season with salt and freshly ground black pepper.
- Serve: Ladle the soup into bowls and serve hot with crusty bread for dipping.
What Are the Best Tips for Mushroom Soup?
- Low and slow on the veg: Cooking the onions, leek, and pepper slowly until soft and sweet builds a strong flavour base for the mushrooms.
- Whisk to avoid lumps: When adding the stock and milk, whisk steadily to stop the flour from clumping. This keeps the soup smooth and even.
- Blend for a smoother finish: If you prefer a smooth soup, use a hand blender after adding the milk. Be careful not to over-blend or the texture can turn gummy.
- Try a milk-based broth: This recipe uses milk instead of cream, much like the Hairy Bikers leek and potato soup with milk. It keeps the soup light but still rich.
What Should I Serve with This Soup?
This earthy soup is a meal in itself when served with a side of warm, crusty bread for dipping. A toasted cheese sandwich also makes a classic pairing for a filling lunch.
For extra flavour, sprinkle fresh chives or thyme on top before serving. If you enjoy hearty soups, try the Hairy Bikers chicken soup for another warming bowl.
How Should I Store Leftover Soup?
Let the soup cool completely before storing it in an airtight container in the fridge for up to 3 days. Reheat gently on the hob, stirring often to prevent it catching on the bottom.
This soup freezes well. Pour it into a freezer-safe container, leaving space for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating on the hob.
Nutrition Facts
- Per serving (approximate):
- Calories: 200 kcal
- Total Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 600mg
- Total Carbohydrate: 20g
- Dietary Fibre: 2g
- Sugars: 7g
- Protein: 7g
Frequently Asked Questions
Can I use different mushrooms in this soup? Yes, you can swap in chestnut, portobello, shiitake, or wild mushrooms. A mix of varieties adds a deeper, more complex flavour to the finished soup.
Can I make this mushroom soup vegan? Swap the butter for olive oil or a plant-based spread. Use oat milk or soy milk in place of dairy milk and the rest of the recipe stays the same.
Do I need to peel mushrooms before making soup? No, you do not need to peel button or chestnut mushrooms. Just wipe them clean with a damp cloth or kitchen paper before chopping.
How does Hairy Bikers mushroom soup compare to Jamie Oliver’s? The Hairy Bikers version uses milk and plain flour for a lighter, rustic broth. Jamie Oliver’s mushroom soup recipes tend to use cream and thyme for a richer finish.
Can I use chicken stock instead of vegetable stock? Yes, chicken stock works well and adds extra savoury depth. If you enjoy chicken-based soups, try the chicken mushroom soup for a heartier version.
You May Also Like:
- Hairy Bikers Leek And Potato Soup With Milk Recipe
- Hairy Bikers Chicken Soup Recipe
- Hairy Bikers Goulash Soup Recipe
Hairy Bikers Mushroom Soup Recipe
Description
This rustic Hairy Bikers mushroom soup is made with button mushrooms, onion, leek, green pepper, and milk. A chunky, filling vegetarian soup ready in 35 minutes that serves 4.
Ingredients
Instructions
- Cook the vegetables: Melt the butter in a large pan over a low heat. Add the onion, green pepper, leek, and garlic. Cook gently for about 10 minutes until soft but not browned.
- Add the mushrooms: Turn the heat up to medium and add the finely chopped mushrooms. Stir well and fry until they are cooked and have released their liquid.
- Thicken the base: Stir in the plain flour and cook for one minute, stirring constantly.
- Pour in the stock: Take the pan off the heat and gradually add the vegetable stock, a little at a time. Whisk well between each addition. Return to the heat, bring to a simmer, and cook for a few minutes.
- Finish with milk: Pour in the milk and bring back to a gentle simmer. Stir in the chopped parsley and season with salt and freshly ground black pepper.
- Serve: Ladle the soup into bowls and serve hot with crusty bread for dipping.
