Healthy Mushroom Soup Recipe


  • 2 tbsp extra virgin olive oil

  • 1 large onions, peeled and chopped

  • 2 cloves garlic, finely chopped

  • 1 pound/ 450g fresh mushrooms, cleaned and sliced

  • 2 heaped tbsp all-purpose flour

  • 2 litres chicken stock, preheated

  • ½ bay leaves

  • ½ sprig of fresh Thyme (leaves only) finely chopped

  • Handful of fresh parsley, finely chopped

  • Salt

  • Freshly ground black pepper


  1. Heat up oil in a large saucepan. Add in chopped onion and garlic, sauté for few minutes until softened.

  2. Adjust the heat to medium-high and add in mushroom. Sauté for about 5 minutes, stir consistently.

  3. Add in all-purpose flour, stir to coat the onions and mushrooms well.

  4. Add in chicken stock and bring to boil. Add in herbs. Stir to mix.

  5. Simmer for 15 minutes. Stir occasionally. Season with salt and pepper.

  6. Remove bay leaves from soup.

  7. Use a handheld blender to blitz the soup in the saucepan. Blitz until smooth.

  8. Or set the soup aside for a while to allow the soup to cool before transfer to a food blender from blending.

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