![Barley & Mushroom Salad](https://meadowmushrooms.co.nz/cache/images/6/3/4/f/3/634f352c6305cd7a31bc820fd1a1a85b704202a2.jpeg)
Best Ever Mushroom Soup
PREP TIME: 10 Min
COOK TIME: 40 Min
SERVES: 6
![Best Ever Mushroom Soup](https://meadowmushrooms.co.nz/cache/images/2/b/e/4/1/2be417f535d6708b0a429e6ad7dca83999c096b5.jpeg)
![](/images/title-ingredients.png)
- 2 tablespoons butter and/or olive oil
- 500g Portobello or button mushrooms, chopped
- half a teaspoon salt
- 1 small onion, finely chopped
- 1 stick celery, finely chopped
- 1 small leek, sliced
- half a lemon, zest and juice
- 1 clove garlic, crushed
- 2 sprigs thyme or oregano
- 250g floury potato (agria), peeled and cut in small cube
- 1 litre mushroom, vegetable or chicken stock
- 150mls cream, optional
Method
- Heat the butter or oil in a large saucepan over a medium heat and add the mushrooms and salt and cook for 10 minutes, stirring.
- Add the onion, celery, leek, lemon zest, garlic and thyme and cook, stirring for a further 10 minutes.
- Add the potato and stock and bring to the boil.
- Taste and season with salt and pepper (if you have a salty stock you wont need more).
- Reduce to a simmer and cook for 15 minutes until the potato is tender.
- Remove the herb sprigs.
- Process to a blended soup, using a stick blender or in a blender or food processor.
- Stir through the cream if using for a creamy mushroom soup. Heat before serving.
Serving Suggestions.
Use Portobellos for an intense flavour or button if you like a milder soup.
MADE WITH
Small Portabello Mushrooms
![Small Portabello](https://meadowmushrooms.co.nz/cache/images/0/4/b/2/d/04b2dc67a502a0a92a718238ade889b410a53bdb.png)
Swiss Brown Mushrooms
![Swiss Brown](https://meadowmushrooms.co.nz/cache/images/0/3/0/1/5/030151e5fca2970dc6d55b5e2031bcee796540ce.png)