Another soupmaker recipe goodie.
Mushrooms are available here all year round and make fabulous soups. The taste is completely different to anything you can buy in a tin.
This recipe does make for very thick soup when it cools slightly, so you might want to water it down a bit or use slightly less ingredients if you want a more watery soup. The colour of mushroom soup isn’t the most appetising, but the taste more than makes up for that.
It might be too peppery for some, so if you don’t like the strong taste of peppercorns, add less ground peppercorns to give your soup a milder kick.
Soup Maker: Peppered Mushroom Soup – 1.6 Litres
Prep time
Cook time
Total time
Author: Lesley S Smith
Recipe type: Soup
Serves: 4 - 6
Ingredients
- 400g Mushrooms (Washed and Chopped)
- 200g Chopped Leek and Onion
- Salt
- 1 teaspoon Ground Rainbow Peppercorns
- 1l Beef Stock
- Chopped Chives (To Decorate)
- 1 Teaspoon Double Cream Per Person (To swirl on the top at serving.)
Instructions
- This recipe is intended to be cooked on the smooth setting. Add your chopped mushrooms, leek and onions to the pot.
- Add in a pinch of salt and your teaspoon of ground rainbow peppercorns and your litre of stock (or up to the 1.6 mark on a soupmaker)
- Set to the smooth setting, or in a pan, simmer for 20 minutes and then blend.
- Serve with a little cream to temper the slightly spicy taste of the peppercorns and decorate with some chopped chives.
Chris Riley says
September 23, 2018 at 2:14 pmWhat a wonderful soup. Made this yesterday, and you really get a lovely peppery mushroom. I live alone, so a whole batch lasts me three or four days, and I’m so excited to have it again. It’s just as good reheated! Looking forward to trying your other recipes!
Sonia says
January 10, 2017 at 12:01 amAt the risk of sounding stupid, will just black peppercorns do, or does it need the mix?
Scottish Mum says
January 10, 2017 at 1:22 pmBlack peppercorns will be fine, just without the aniseedy taste, but still peppery.
Sonia says
January 10, 2017 at 3:34 pmThank you! My OH will love this!
Scottish Mum says
January 10, 2017 at 4:01 pmYou’re welcome. It seems to be a love it or hate it soup, due to the texture. Good luck.
elleigh says
March 4, 2016 at 10:01 amLoving this soup – used the recipe loads – chestnut mushrooms give it a nice kick I’m I’m England but born in bonnie Scotland. Also I make lovely sweet potato & butternut squash – adding a mixed veggie pack…..lovely….very moreish with crusty bread….A definite winner in my house and a good way of getting some veggie into my 14 yr old fussy daughter lol
Scottish Mum says
March 4, 2016 at 1:55 pmGlad you enjoyed it Elleigh. Mushroom soup is a hit or a miss for many people.. I love it.
julia says
February 13, 2016 at 12:48 pmcan this be frozen?
Scottish Mum says
February 14, 2016 at 10:08 pmI’ve never really tried freezing mushroom soup, so I’m not quite sure how it would work. Definitely not with cream in it though. I suspect it would be slightly unappetizing after being frozen.
Rod Crichton says
January 7, 2016 at 7:52 pmUsed some white wine in the stock and finished it with low fat creme fra ice it was amazing for my second attempt at making soup . Thank you so much
Scottish Mum says
January 10, 2016 at 6:30 pmGlad you enjoyed it. Soup is just so easy to do in a maker 🙂
Neil says
January 19, 2015 at 7:09 pmA really, really good soup recipe despite me adding half a tablespoon of ground pepper. Good job we love it hot! Had it with a mushroom and ham ciabatta fresh out the oven. My wife was particularly proud of me..