Mushroom Soup

Mushroom Soup

Rate 1
Rate 2
Rate 3
Rate 4
Rate 5

(0 votes)

Get back to nature with this homemade mushroom soup. Follow the simple chop, fry and blend method and add Arla Lactofree cream to help thicken it out.

{{ MyRecipesFavouriteButton.isUserFavourite ? 'Remove from favorites' : 'Add to favorites' }}
Similar recipes


  • 50 g Lactofree Spreadable
  • 2 Shallots (Chopped)
  • 2 Cloves of Garlic (Peeled and chopped)
  • 400 g Mushrooms (Roughly chopped)
  • 600 ml Vegetable Stock
  • Salt and Pepper
  • 100 ml Lactofree Cream
  • Chopped Parsley To Garnish



Heat the spreadable in a large pan and fry the shallots and garlic for 5 mins until softened but not brown. Add the mushrooms and fry gently for 5 mins, stirring occasionally.

Pour in the stock and season with salt and freshly-ground black pepper. Simmer for 10 mins until the mushrooms are very tender.

Remove from the heat and leave to cool for 5 mins, then puree the soup with a stick blender or transfer to a food processor and process until smooth.

Stir the cream into the pureed soup and heat through gently for 2-3 mins. Adjust the seasoning to taste and serve in warmed bowls garnished with parsley and chopped mushroom.


Other recipes