Mushrooms are packed with nutritional value. They’re low in calories, are great sources of fibre and protein (good for plant-based diets). They also provide many important nutrients, including B vitamins, selenium, potassium, copper, and (particularly when exposed to the sun) vitamin D.

mushroom soup
Mushroom Soup


  •  1 teaspoon vegetable oil
    10 mushrooms peeled and chopped
    50g or 2oz flour.
  • ¾ pt or 425ml semi‑skimmed milk
    pinch of salt if desired.
  • 1pt or 575ml of homemade chicken or vegetable
    stock (page 22) or 1 low‑salt stock cube.
    dissolved in 1pt or 575ml of boiling water
  • pepper
  • 1 finely chopped onion


  • Heat the oil in a saucepan. Add the mushrooms and onion and fry,
    stirring continually for 5 minutes.
  • Add the flour and stir well. Cook for another 2 minutes.
  • Gradually stir in the stock and milk and bring to the boil.
  • Keep stirring.
  • Simmer for 20 minutes, until thickened.
  • Add corn to soup to extra texture and taste
  • Add salt and pepper to taste.
  • Enjoy Mushroom Soup.