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Mushroom Soup

Mushroom Soup

Mushroom Soup is my absolute favourite soup in the world. I love soup so much, I’d be lost without it! It’s such a perfect accompaniment to a sandwich at lunch. It’s also brilliant if you’re peckish between meals and it’s so comforting. I love trying all the different soups out there, but there’s something so comforting about mushroom soup. They do a great one in Aldi actually, in the fridge section. I hope you enjoy this one,

Jessica Cooke


  • 250g mushrooms, finely sliced
  • 1 tbsp olive oil
  • 1 white onion, peeled and roughly chopped
  • 3 sprigs of thyme
  • 1 garlic clove, crushed
  • 3-4 cups chicken stock
  • 1 cup milk or oat milk
  • 3 sprigs of thyme
  • Greek yogurt to serve

Heat a large, wide pan on medium heat and add the olive oil. Add the onions with a pinch of
salt and sweat with a lid on until softened. Add the mushrooms with thyme and garlic. Turn the heat up to high and let the mushrooms turn golden brown, stirring every so often.

Add enough chicken stock to cover the mushrooms and simmer for 20 minutes. Finish with the milk and blend until smooth. Check seasoning and serve.