Mushroom Soup

Mushroom Soup

MUSHROOM SOUP - Misadventurous Mummy

Back when I first started Slimming World in 2013, I remember we had a taster night, where everybody brings a meal and we all try each others.  This soup was brought by my beautiful consultant, Laura. It looked absolutely gross – a strange brown water solution.  However, I love trying new things, and will always try something once, and Im so glad I did! It was absolutely delicious! I’ve made it so many times since, and its so quick and easy.  It takes 25 minutes and only has 3 steps to the recipe.

It has lots of speed food in it, and it freezes really well meaning its perfect to batch cook and freeze for those days when you really don’t want to cook, or need a filling but speedy snack!


Mushroom soup

Serves: 2


1 large potato, diced
1 onion, diced
1 punnet of mushrooms, diced
2 garlic cloves, minced
1 litre of vegetable stock
Plenty of salt and pepper to taste


  1. Fry the potato, mushrooms, garlic and onion together using fry light until onions begin to soften.
  2. Add the vegetable stock, salt and pepper and simmer for 20 mins and then blend.
  3. Add a pinch of mixed herbs and serve.

What’s your favourite speedy soup? Would you do anything differently? Let me know in the comments below!


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