Food & Craft

Mushroom Soup with Parsley & Garlic

  • Chop the mushrooms fairly thinlyChop the mushrooms fairly thinly
  • Simmer for 10-15 minutesSimmer for 10-15 minutes
  • A great soup for winterA great soup for winter


  • 25g butter
  • 1 clove garlic, finely chopped
  • 1 medium onion, finely chopped
  • 40g plain flour
  • 700ml vegetable stock
  • 250g mushrooms, sliced
  • 1 tablespoon parsley, finely chopped
  • 75ml single cream

A wonderful mushroom soup, lifted by the classic combination of garlic and parsley. It can be made with variety of any mushroom, or even a mixture, but is best with a dark-gilled mushroom or chestnut mushrooms.

Prep: 10 mins Cook: 25 mins Serves: 4


  1. Melt half the butter in a saucepan, add the onion and garlic and cook, covered, over a low heat for 5 minutes without colouring.

  2. Stir in the flour and cook for about a minute, stirring continuously.

  3. Add the stock little by little, while stirring, until it's all in the saucepan and the roux has dissolved.

  4. Add half the mushrooms and all of the parsley, cover and bring to the boil. Simmer for 10-15 minutes until the mushrooms are tender.

  5. Remove from the heat, cool for 10 minutes then liquidise using a blender.

  6. Melt the remaining butter in a frying pan and sauté for a few minutes until they begin to brown, then add to the soup. Season to taste.

  7. Stir in the cream and serve, garnished with some chopped parsley.

Serve with buttered wholemeal rolls.


Andrea Bendrups

Sunday 12 August, 2012 at 7:14am

Hi Rosemary, My husband and I are small holders also on a property 2 1/4 hours drive from Melbourne, Australia (in Apollo Bay). I found your site referred to in English Country Life which is great "country gardener eye candy". I enjoyed reading your attractive page and look forward to learning from your collected wisdom. We will respond in kind when we acquire wisdom to share! Kind regards



Wednesday 21 August, 2013 at 10:46pm

A couple of small errors for an otherwise nice recipe:

Step 3 - rue is an herb, roux is butter / flour thickening for soups and sauces

Step 6 - need to add "remaining mushrooms" following saute

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