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Mushroom soup

Mushroom soup

As studies show elderly people, in particular, consume less than the daily recommended amount of protein. Inadequate protein intake is closely linked to loss of muscle strength and functionality. This warming soup is packed with protein and is suitable for vegetarians.


2 tbsp olive oil
100g onions, peeled and sliced
2 garlic gloves, crushed
700g mushrooms, chopped
25ml dry sherry
1ltr Essential Cuisine Mushroom Stock Mix (made as pack instructions)
1 tbsp Essential Cuisine Wild Mushroom Glace (optional)
Salt and pepper to taste
15g flat parsley, chopped
½ lemon, juiced
30g Sosa Potato Whip


In a saucepan heat the oil and add the onions and garlic. Fry gently for 3 minutes until they soften without colour.

Stir in the mushrooms and continue to cook for 5 minutes, stirring occasionally.

Pour in the sherry and Essential Cuisine Mushroom Stock Mix, bring back to the boil then simmer for 20 minutes until the ingredients are tender.

Remove from the heat and stir in the Essential Cuisine Wild Mushroom Glace.

Add the Sosa Potato Whip gradually during the blending process.

Blend the soup and pass through a fine sieve.

To Serve

Return to a pan and heat, season to taste and finish with chopped parsley.

Warming and Comforting 

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