Field mushroom soup

    40 min

    Damp and muggy autumn is the time for the best field mushrooms and we like to collect them in the fields and forests around our house. This wonderful creamy wild field mushroom soup is a real treat after a long day foraging.

    17 people made this

    Serves: 6 

    • 170g butter
    • 3 small onions, finely chopped
    • 675g wild field mushrooms, sliced
    • 1L vegetable stock
    • 85g plain flour
    • 600ml milk
    • 2 teaspoons soy sauce
    • salt and pepper, to taste
    • chopped fresh parsley, to taste

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Melt half of the butter in a saucepan; add the chopped onions and cook until golden. Add the mushrooms and stock and cook gently for 15 minutes.
    2. In a separate saucepan, melt the remainder of the butter and add the flour, cook for 3 minutes. Remove from the heat and with a hand held liquidiser, gradually add the milk and the mushrooms and stock together with the soy sauce. Blend until smooth. Return to the heat and warm through. Season and serve with chopped fresh parsley.


    Unless you are very experienced at identifying mushrooms, we do not recommend consuming any wild mushrooms unless obtained from reputable sources.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    Decided to replace some of the milk with cream and used less stock  -  07 Oct 2017