Really Filling Mushroom Allioli Soup


  • Vegetable stock 2 Pint – if you can remember to reserve your stock from daily veg cooking ! – if not buy some
    500g Mushroom – any type – several together if you prefer
  • 1 medium onion
  • 2 medium potatoes
  • Chovi Allioli


Roughly Chop and slice the mushrooms, finely chop the onion, finely chop the potatoes. Toss into a saucepan with one tablespoon melted Allioli. Brown for a few minutes then add the stock. Allow to come to the boil, then simmer for 20-25 minutes approx. Reserve 3 tablespoons of cooked mushrooms from saucepan (drained). Put the remaining cooked mixture into a liquidiser and blitz until creamy. Mix back into creamy soup the mushrooms that were reserved to add texture. Serve straight away (or equally reserve, chill, freeze etc) – don’t forget to season to taste as necessary. Serve with crusty bread and plenty of Allioli.

Adding Allioli to canned soup is equally as fantastic.

Really Filling Mushroom Allioli Soup was last modified: August 23rd, 2014 by Rachael Forster