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Mushroom and Celery Soup Recipe

It has been really cold in the UK so making soup has become a priority.
I make a pan full which makes about 8 good sized portions.
I had a question recently about how many portions my recipes make.
It is not easy to answer that but I will try.
I usually make soup for lunches so they are really a meal in themselves and a large portion, so usually 8. This may be the equivalent of 12 to 14 small portions to serve as a meal starter.
The soups can always be made thinner in consistency by adding more stock or water. This may then increase the portions. All my recipes freeze so stock up the freezer in portions ready to reheat in the microwave.
This is my latest recipe for Mushroom and Celery Soup


2 large potatoes peeled and diced
1 bunch of celery, sliced
2 cups of chopped mushrooms about 24 ( more will add more flavour)
1 onion peeled and fine diced
3 cloves of garlic peeled and fine diced
1 leek sliced fine
olive oil for frying
salt and pepper
2 to 3 teaspoons of Swiss bouillon stock or another type of vegetable stock cube or fresh vegetable stock with 2 pints of water


1. Heat the olive oil on a low to medium heat in a large pan.
2. Cook the garlic and onions for 5 minutes do not heat too high , let the vegetables sweat.
3. Add the leek and potatoes cook for 5 mins
4. Add the mushrooms and cook for 5 mins.
5. Add the celery and cook for 5 mins.
6. Add stock to cover, about 2 pints.
7. Cook until soft about 15 mins.
8. Season with salt and pepper to taste.
9. Blend all the soup. I use a Dualit blender for this.
10. Serve


1. Add about 1/2 pint of double cream for Cream of Mushroom and Celery Soup recipe
2. Garnish with grated apple, celery leaves, grated cheese, natural yogurt.
3. Cut stale bread into cubes and fry in olive oil, season and garish the Mushroom and Celery Soup with these croutons.
4. Add crispy bacon as a garnish or add some chopped bacon at the start to the recipe.
Hope you enjoy this recipe. Please let me know if you make it and create any of your own variations.
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