Gluten and Milk Free Mushroom Soup

Serves 4 Prep: 10 minutes Cook: 15 minutes Very easy

I came up with this quick and easy Mushroom Soup so that I can feed my food allergy suffering friends and because I needed a mushroom soup for one of my recipes. I must admit that I let it simmer for 30 minutes to reduce the soup.


    • 20g butter
    • 3 tbsp olive oil
    • 1 large onion, finely chopped
    • 3 garlic cloves, minced
    • 300g mushrooms, sliced (use any; but wild ones are tastier)
    • 1 small handful dried porcini; Optional * (see below)
    • 2-3 sprigs fresh thyme, leaves only
    • 500ml chicken or vegetable stock
    • Maybe some extra salt and freshly ground pepper

* This increases the prep time by 30 minutes, as the dried porcini needs soaking for that time.


  1. Heat the butter and olive oil in a large saucepan
  2. Lower the heat and add the onions and garlic and stir until translucent.
  3. Increase the heat, add the mushrooms and thyme and stir for 2-3 minutes.
  4. Add the stock, cover, lower the heat and simmer for 5-6 minutes.
  5. Remove from the heat, use a stick-blender or a food processor and blitz until smooth



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s