Mushroom & Rosemary Soup
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Prep: 10 mins
Cook: 15 mins
A rich, earthy mushroom soup with a hint of balsamic and a refreshing lift from the apple.
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(per portion)
Ingredients you'll need
  • 1 white onion
  • 1 carrot
  • 1 celery stick
  • 1 vegetable stock cube
  • A 400g punnet of souping mushrooms
  • 2 garlic cloves
  • A handful of rosemary, leaves only
  • 1 tbsp balsamic vinegar
  • 1 apple
From your kitchen
  • 1 tbsp olive oil
  • Sea salt and freshly ground pepper
  • 500ml boiling water or homeade stock
You'll need
  • 2 large pans with lids
  • Measuring jug
  • Hand-held blender or blender
Step by step this way
  • 1.

    Peel and finely chop the onion and carrot. Slice the celery. Warm a large pan for 1 min. Add ½ tbsp oil and the chopped veg. Season. Sizzle over a medium heat for 5 mins till the veg pick up a little colour.

  • 2.

    Crumble a stock cube into the pan. Pour in 500ml boiling water (or use homemade stock). Cover and simmer for 10 mins.

  • 3.

    Thinly slice the mushrooms. Peel and finely chop the garlic. Warm another pan for 1 min over a medium heat. Add ½ tbsp oil and the mushrooms. Season. Fry for 8-10 mins till golden. Stir now and then. Finely chop 1 tbsp rosemary. Add to the mushrooms with 1 tbsp balsamic and the garlic. Cook over medium-high heat for 1-2 mins till fragrant.

  • 4.

    Take off the heat. Scoop out a heaped spoonful of mushrooms and set aside.

  • 5.

    Peel, core and chop the apple. Add the mushrooms and apple to the soup pan. Blend till smooth with a hand-held blender, or blitz in a blender. Taste and season. Ladle into warm bowls. Garnish with the reserved mushrooms and extra rosemary.