Creamy Mushroom Soup

Creamy mushroom soup (Vegetarian)

Serves : 4


  • 1 tbsp light olive oil
  • 2 large potatoes, peeled and cubed
  • 2 x 250g mushroom, washed and chopped
  • 750ml vegetable stock
  • Freshly ground salt and pepper


  1. Heat oil in a large, heavy-based pan. Cook the mushroom for 5 minutes, until softened. Add potatoes and pour in the stock. Bring to the boil, then lower heat to a slow simmer. Cook with lid on for about 15 minutes, until the potatoes are tender.
  2. Use the hand blender stick or place into a food processor and blend it until all smooth, then return to pan. Reheat just before serving, and garnish with a sprig of coriander.

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