Cream of Mushroom soup..

Mushroom soup (2)

Mushroom soup – since I was a child, it’s always been my favourite, but I’ve never made it to my own satisfaction, until now!

With a wet, but not cold, September day forcing me indoors, I fancied a bowl of this delicious soup to see me over lunchtime.

Once again I’m making Jonny’s Nanny’s Wheaten bread to go along with it. Just clink on this link to take you to that recipe..

Let’s give it a go..


  • A big high-sided saucepan (this reduces splatters and possible drops of molten soup landing on your dainty hands!)
  • A hand blender or food processor
  • A measuring jug

INGREDIENTS: This will feed 6 people.

  • 25g butter.
  • 300g mushrooms, roughly chopped – I always buy the mini-Portobello mushrooms because I like the flavour, but whatever you like/have available

mushrooms (2)

  • 1/2 an onion, chopped
  • 2 cloves of garlic, chopped
  • 100g raw potato, peeled, chopped and well washed.
  • Fresh or dried Thyme
  • pepper
  • Vegetarian stock – 600mls – I use Vegetable Bouillon powder
  • A tablespoonful of Brandy – absolutely optional.
  • 200mls full-fat cold milk
  • 100mls single or whipping cream
  • Some chopped parsley and freshly grated Nutmeg, to serve

Mushroom soup (6)


  • Melt the butter in the pot, then immediately add the  mushrooms, onion, garlic, thyme and potato.
  • Reduce the heat, cover, and let this cook  for 10-15 minutes until the mushrooms have melted down and the rest of the vegetables are softened.
  • Add the 600mls of stock, and some finely ground pepper, and stir.
  • continue cooking on a low heat until everything is cooked – press a piece of the potato against the side of the pot – it should crush easily.
  • Remove the pot from the heat and let it sit for 5 minutes, then blitz with the hand blender until completely smooth.



mushroom soup

  • Add an optional tablespoonful of Brandy, for special occasions :)
  • Add the milk and cream.
  • Taste and adjust the seasoning.
  • Serve with some lovely wheaten bread and proper butter

Mushroom soup (8)





  • Some white, mass-produced mushrooms have very little flavour, so I find it’s always a good idea to have a packet of dried porcini or other dried mushrooms in the cupboard – they’re great for adding a little depth of flavour to stews in any case, so some of them added to milder mushrooms will certainly enhance the flavour.
  • Mushrooms and truffles go together so well too, so a drizzle of Truffle oil before serving would be a great addition.
  • I usually serve this with a some chopped parsley and a light grating of Nutmeg.



I started writing down recipes in an old copybook when I was about 16. With 6 children at home, my Mother was always glad of a hand in the kitchen, and really allowed us to experiment - as long as we washed up afterwards, and left the kitchen immaculate! Having a tidy kitchen has followed me through my life, as has the habit of writing down my favourite recipes; except that these days I write them for my website, and add photographs when I can. The website really started when it occurred to me that my daughter might like to have these recipes when I've forgotten them. In my early days of cooking for family and friends, I used to phone my Mum all the time to ask her for the recipe for some of our favourite family dinners. She rarely had a recipe to hand - I think, like me, she made a lot of it up as she went along.. So welcome to Eating for Ireland - these are the recipes that my friends and family having been eating these past 40 years.. yes, I truly am ancient! They are tried and tested, and have worked for me for all that time - I have updated them as new ingredients became available - I really hope you'll find something that you can make into a family favourite of your own. You don't have to tell anyone where you found these great new dishes that you're serving up - it can be our little secret, but I'd really love it if you could give me a sneaky 'follow' on Facebook and Instagram.. So off you go - have a good rummage around, you're bound to find something new! My sincere thanks to all of you who have found a recipe that you liked and dropped me a line to tell me - I really do love to hear from you! Happy Cooking! Becks xx

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