Cream of mushroom soup

This rich and earthy mushroom soup is made with Alpro soya cream and is perfect for colder days.

Serves: 4

Preparation time:  10 minutes

Cooking time:  25 minutes

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You will need

  • 50g dried Porcini mushrooms
  • 1 knob of butter
  • 1 shallot, peeled and finely diced
  • 2 garlic cloves, crushed
  • 1 sprig of thyme, leaves picked
  • 450g mushrooms, roughly chopped
  • 700ml vegetable stock
  • 200ml Alpro soya cream alternative, plus extra to garnish
  • Chopped parsley, to garnish
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Recipe Information

Step by step guide to making Cream of mushroom soup

  1. Pour 100ml of boiling water over the porcini mushrooms and leave to soak.
  2. Melt the butter in a large heavy-based pan over a medium heat. Add in the shallot, garlic, thyme and chopped mushrooms.
  3. Cook for 5 minutes until the mushrooms have reduced in volume by about half.
  4. Add in the stock and the porcini mushrooms along with the soaking liquid.
  5. Continue cooking for a further 20 minutes before adding the soya cream. Blitz the soup with a hand blender until smooth.
  6. To serve, ladle into bowls and drizzle with a little extra cream and top with a sprinkling of fresh parsley.

Cook's tip: A mixture of mushrooms will give the best flavour to the soup. Try using chestnut, oyster and button mushrooms.

*All information included in this recipe has been provided by Alpro.

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Nutritional information for Cream of mushroom soup

Nutritional information for Cream of mushroom soup

Nutrition type per serving
Calories 186 kcal
Total Fat 12.6g
Saturated Fat 3.4g
Salt 0.7g
Sugar 1.3g

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