• Nina-Rose Hubbard

Homemade Mushroom Soup

Updated: Feb 5, 2020

Comforting homemade mushroom soup, packed with B-vitamins, served with a crusty baguette and a dollop of Macadamia White. My go to meal if I'm feeling a little peaky.


This was my favourite meal growing up. Along with tuna steak, chips and broccoli actually, but I'm vegan now so that's out the window.

My mum would make this in a moment and it never ceased to offer comfort. I always imagined it was a difficult thing to make because of how delicious and full the flavour was, so when I finally sat down to make it with her I was blown away by how simple it is.

My mum taught me to select the mushrooms with the most brown under-flesh for maximum flavour. Portobello mushrooms are usually fairly straightforward to find so I use the ones in the recipe. The other thing she taught me which I do ritualistically now is to lay the mushrooms in the sun for as long as possible before cooking which increases their levels of vitamin D.

Ingredients - for 1 person

  • Olive Oil

  • 1/2 white onion

  • 3 cloves of garlic

  • 2-3 portobello mushrooms per person, with as much brown under-flesh as possible, sunbathed.

  • Dried or fresh thyme - 1/2 tsp dried, or 2 sticks fresh per person

  • Marigold Swiss Vegetable Vegan Bouillon Powder

  • Macadamia White

Start by finely dicing the white onion, then add to a big pan with a glug of oil on a low heat. Keep stirring to stop to the onion sticking or burning, and if the onions start to sizzle then turn down the heat as that sound indicated it's too hot.

Whilst the onions are cooking, press down on the garlic bulbs with the flat edge of the knife and peel them. Then finely dice. Once the onion has turned translucent, maybe 10 minutes or so, then add the garlic. In the meantime, start slicing the mushrooms into 0.5cm slices.

By the time the mushrooms are sliced the onions should be ready for the garlic. Stir it and cook for about 2-3 minutes, until the acidic garlic smell has given way to a rounder sweeter smell.

Next add the mushrooms, thyme, a good grind of black pepper, a pinch of salt, and then raise the heat to high. The mushrooms will start to to let out water, and keep stirring and cooking together for 7 minutes until all the juices and flavours are blended.

Mix together about 500ml of stock, then pour it in. You want it to top the mushrooms by 1-2cm. Allow to cook for at least 25minutes, then take a stick blender and whizz all together. Taste and season to your preference with salt and pepper.

Put a baguette in the oven for 5 minutes and serve with a dollop of Macadamia White onto op the soup.