Hairy Bikers Mushroom Soup

There’s just something about a big pot of mushroom soup bubbling away that feels like a proper hug in a bowl.
Si King and Dave Myers knew exactly what they were doing with this one: their Hairy Bikers’ Mushroom Soup brings out the deep, earthy side of mushrooms without drowning it in cream or fancy extras. It’s simple, rich, honest — and best of all, ridiculously easy to pull off on a lazy evening.

First time I made this, it was pouring rain outside and I didn’t have much in the fridge. Half an hour later? Steamy bowls of thick, proper mushroom goodness and hunks of crusty bread. Job done.

Perfect for chilly nights, last-minute lunches, or those days when you just want real food, fast.

Why You’ll Love It

• Deep, rich mushroom flavor — tastes like it’s been simmering for hours
• Easy on the wallet, even easier on the cooking
• Blends up silky or leaves it chunky — your call
• Perfect with nothing more than bread and butter
• Quick enough to make on a weeknight but cozy enough for Sunday lunch

Ingredients :

• 3 tbs olive oil
• 3 tbs butter
• 1 large onion, chopped (2 cups)
• 4 cloves garlic, minced
• 24 oz mushrooms, cleaned + sliced 1/2 inch thick
• salt and pepper to taste
• 1-2 pinch of cayenne pepper (optional)
• 1/4 cup all purpose flour
• 1/4 cup dry white wine
• 4 cups low sodium vegetable broth (or chicken broth)
• 1 tbs low sodium soy sauce
• 1 tbs fresh thyme

How to Make Hairy Bikers’ Mushroom Soup?

1. Get a big heavy pot.
2. Warm the olive oil and butter over medium heat until the butter melts down and smells buttery, not browned.
3. Chuck in your chopped onion and garlic.
4. Stir it about until the onions go translucent and your kitchen starts to smell like home — about 5 minutes.
5. Tip in all your mushrooms. Don’t panic if it looks like too many — they’ll cook down fast.
6. Keep stirring until they’ve softened and darkened a bit, maybe 10 minutes or so.
7. Season with salt, pepper, and a cheeky pinch of cayenne if you want a little heat.
8. Sprinkle the flour all over. Stir it through properly so no lumps. Let it cook a minute or two — gets rid of that raw flour taste.
9. Pour in your white wine. Scrape up any tasty brown bits from the bottom of the pot.
10. Let it bubble off — you want the alcohol smell gone.
11. Now chuck in your broth, soy sauce, and thyme. Stir it all together.
12. Bring it up to a gentle simmer.
13. Let it bubble away for about 20 minutes — the soup should thicken just a touch, and smell absolutely outrageous.
14. If you like it chunky, leave it as is.
15. If you want it smooth, get the stick blender in there and whizz it up till it’s just how you like.
16. Taste it. Maybe a touch more soy sauce, maybe a grind more pepper. You’ll know.
17. Spoon into bowls, throw a bit of fresh thyme on top if you’re feeling fancy. Maybe even a swirl of cream if you’ve got it knocking about.
18. Eat hot. With bread. No messing.

Common Mistakes to Dodge

• Under-browning the mushrooms: Patience. Let them color up for that deep umami hit.
• Skipping the wine: It adds a brightness you don’t want to miss.
• Over-blending: Leave a little texture — too smooth can feel a bit boring.
• Not seasoning enough: Mushrooms love salt. Be generous but taste as you go.

Storage and Leftovers

Fridge: Cool it down, cover it up, and it’ll keep 3–4 days no bother.

Freezer: Totally freezable. Ladle into containers, leave some space for expansion, and freeze up to 3 months.

Reheating:

• Microwave: 2–3 mins, stirring halfway through.
• Stove: Medium heat, slow and gentle until piping hot.

FREQUENTLY ASKED QUESTIONS

Q: Can I mix different mushrooms?
A: 100%. Button, cremini, shiitake, portobello — mix ’em up for a richer flavor.

Q: Is it vegetarian?
A: Yep, if you use vegetable broth. Otherwise it’s a mushroom lover’s dream either way.

Q: Can I make it creamier?
A: Stir in a glug of heavy cream, coconut milk, or even some crème fraîche at the end.

Q: What’s best to eat with it?
A: Crusty bread, garlic bread, maybe a sharp green salad if you’re feeling healthy.

Q: Can I freeze it?
A: Absolutely. Soups like this freeze brilliantly — no weird texture when you reheat either.

Nutrition Fact

• Calories: 217 kcal
• Carbs: 21g
• Protein: 9g
• Fat: 12g
• Saturated Fat: 2g
• Sodium: 168mg
• Fiber: 4g
• Sugar: 7g

Try More Hairy Bikers Recipes:

• Hairy Bikers Jerk Chicken
• Hairy Bikers Gammon Orange Juice
• Hairy Bikers Rhubarb Crumble