Wild mushrooms soup

Wild Mushroom Soup

Jan 29 2018


20-25 mn

Serves 5

I love mushrooms! I eat them on tastes, with eggs, on their now or in soups. I used a variety of different ones here to make the flavors more interesting!


  • 1 lb of mixed mushrooms
  • 2 celery stalks, chopped
  • 1 onion
  • 5-6 cups of veggie stock
  • Olive oil
  • Salt and pepper
  • Toppings: sauté mushrooms, greek yogurt, a drizzle of olive oil


Sauté the olive oil with the onion and celery stalks for a couple of minutes and add the mushrooms. Cook for 10-12 minutes to bring out maximum flavor of the mushrooms and season with some salt and pepper.

Keep 2 tbsp of the mushrooms on the side that you'll use as toppings later.

Add the stock and bring to boil, lower to simmer for another 10-12 minutes.

Using an immersion blender, purée but make sure to not over do it, in my opinion it tastes better when it is not too smooth. Taste and adjust seasoning.

Serve in bowls and add a dollop of greek yogurt, a drizzle of olive oil and some of the cooked mushrooms.


Leave a comment