Creamy mushroom soup really hits the spot on a cold winter's day.

Soup is not a meal. But sometimes, just sometimes, all I feel like on a wintry weekend day after a good solid breakfast is a little hot soup to tide me over until a roast dinner with all the trimmings that night. And this soup definitely fits the bill. Tasty, satisfying, hot, delicious. Have it either as is, or blended for a creamy hit. You won’t be disappointed. If you don’t have smoked garlic or salt just use regular but get some soon and make it again!




1 tabelspoon ghee (or butter)
1 red onion
2 cloves of smoked garlic*
3 sprigs of fresh thyme
4 cups of sliced button mushrooms
2 1/2 cups of chicken stock
good couple of shakes of smoked salt*
cracked pepper, lemon zest & fresh herbs (of your choice) to garnish (if you can be bothered)

* If you don’t have smoked garlic or salt just use regular 



Dice red onions and slice garlic and put into a pot with the ghee (or butter). Remove thyme leaves of their stalks and throw on top with the salt and cook on a gentle heat for a few minutes. Add in the sliced mushrooms and cook for a few more minutes.

Add the chicken stock and simmer for 15-20mins.

Either eat as is, or blend for a creamy version – or my personal favourite, half blended half not (but who could be bothered with that right?). Season with cracked pepper, and if you want to be fancy, a little lemon zest and some fresh herbs.

And remember, soup is not a meal!


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