Mushroom soup with watercress

Mushroom soup with watercress

Soups shouldn’t just be a thing to warm up a cold evening. We think this mushroom soup with a dollop of cream could be a great ‘pick me up’ on any day


Serves: 5 to 6

500g mushrooms – plain, button, chestnut, shiitake, king oysters or a mixture of all of these. You can also use a handful of dried porcini mushrooms too; they’ll pack a punch with that shroomy flavour.
50g butter
1 packet of leeks (about 350g) sliced
2 garlic cloves finely chopped
2 thyme sprigs
Zest of 1 lemon
40g flour
450ml really good veggie stock
250ml cream, or scrap this and serve with yoghurt
A big handful of watercress
Salt and pepper to taste


Clean the mushrooms by wiping them with a paper towel.  Coarsely chop them up (you are going to blend this soup so no need to be particular with size).
In a medium-sized pot, fry the leeks in the butter until they are just soft.  Add the garlic, mushrooms and some black pepper, thyme and lemon zest, then fry for another minute or two.
Add the flour and cook for a minute, then slowly add the stock stirring all the time. Simmer for about 15 minutes.
Now it’s time to blend your soup.
Once blended, keep on the stove and add the cream, watercress and season with salt and pepper.  Heat it through but don’t boil.

Serve with crusty bread oozing with butter. This should warm you up nicely.


Beautiful photograph taken by Toby Murphy.

Recipe and image courtesy of



is a national brand of premium free magazines available in centres across the country.

Click here

to see other Get It magazines in the network.