This earthy, rich in flavour, simple mushroom soup is perfect when you need a bowl of warm soup for lunch or dinner. The recipe is uncomplicated and uses only a few pantry staples. The best part of this is that the recipe comes together in 30 minutes.
I’m very excited to share with you the first recipe on our blog! I won't lie to you, I've rewritten this post a hundred times, and it still doesn't seem perfect. Let’s be honest, in the end, it's all about the taste! I’m sure you'll enjoy this simple mushroom soup recipe despite my imperfect writing skills.
I've been making this simple mushroom soup for years now and can definitely recommend it. The recipe is super easy to make, uses only a few easily accessible ingredients, and can be made in almost no time. That’s all you need on a busy day.
This healthy mushroom soup recipe is gluten-free and dairy-free. Although it's made without any cream it's super earthy and rich in flavour. Seasoned with aromatic dried marjoram, which pairs well with mushrooms. Everything topped with freshly chopped parsley. If you're not a marjoram fan just simply replace it with thyme which is also a mushrooms' best friend.
To make this recipe you can use any type of mushroom you have on hand. Add some extra ingredients like beans and potatoes to turn this soup into a nutritious meal that will keep you full for a long time. I used canned white beans, but the choice is yours, any canned or cooked beans will work just fine here.
How to serve and store this simple mushroom soup?
My favourite way to serve this soup is with hard-boiled eggs and freshly chopped parsley. An egg brings extra creaminess and flavour. Just the way I like it! However, you can skip it if you want.
Let the soup cool down to room temperature, then store it in an airtight container in the refrigerator for 2-3 days.
Who's cooking with me today?
Mushroom soup with beans (gluten-free, dairy-free)
Ingredients
- 2 l chicken/vegetable stock
- 2 handful of mushrooms
- 2 small potatoes
- ½ small onion
- 3 tbsp beans (canned - drained)
- 1 tbsp butter
- 1 tsp marjoram
- salt to taste
- black pepper to taste
- fresh parsley
Instructions
- Heat a middle size pan with a spoon of butter. Once hot, add the finely chopped onion and fry over a low heat until tender. In the meantime, slice the mushrooms. Increase the heat to medium, add the mushrooms and marjoram, continue cooking for 4-5 min.
- Pour the warm stock into a pot, mix everything and bring to the boil. Decrease the heat to low, add the chopped potatoes and continue cooking. Once the potatoes are cooked, add the beans and season with salt and black pepper to taste. Serve with the hard-boiled egg and chopped parsley.
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