Mushroom Celery Soup​

This easy Mushroom Celery Soup is a creamy and nutritious meal that’s perfect for chilly days. Made with simple, common ingredients, it’s quick to prepare and can be blended for a smooth texture or served chunky. Enjoy this comforting dish topped with fresh parsley for added flavor.

Ingredients Needed

• 500g/1 lb mushrooms (sliced)
• 3 stalks celery (chopped)
• 1 onion (chopped)
• 2 cloves garlic (minced)
• 4 tbsp (1/2 stick) butter
• 5 tbsp flour (or all-purpose flour)
• 4 cups (960ml) water
• 2 chicken bouillon cubes
• 1/2 cup (120ml) evaporated milk (or whole milk)
• 1/2 tsp dried thyme (or fresh, if available)
• Fresh or dried parsley (for garnish)
• Salt and pepper (to taste)

How To Make Mushroom Celery Soup​

1. Melt Butter: In a pot over medium heat, melt the butter. Add the onion and garlic; sauté until soft and translucent.
2. Add Celery: Stir in the chopped celery; cook for 10 minutes with the lid on, until softened.
3. Add Mushrooms: Add the sliced mushrooms; cook until golden brown and juices have released, stirring occasionally.
4. Stir in Flour: Sprinkle in the flour; cook for 2 minutes to eliminate the raw flour taste.
5. Add Liquid: Pour in the water, add the chicken bouillon cubes, and sprinkle in the thyme. Cover and bring to a boil, then reduce heat and simmer for 15 minutes.
6. Pour in Milk: Stir in the evaporated milk; season with salt and pepper to taste. Turn off the heat.
7. Serve: Serve in soup bowls as is, or blend for a smooth texture if preferred. Garnish with parsley.

Recipe Tips

• Sauté Slowly: Sauté the onions and garlic over medium heat until they’re soft and translucent. This step builds a rich base for your soup.
• Adjust Thickness: If you prefer a thicker soup, add a bit more flour and cook it longer. For a thinner soup, add extra water or milk.
• Taste as You Go: Season with salt and pepper gradually. Tasting while cooking helps you get the perfect flavor balance.
• Blend for Creaminess: For a creamy texture, use an immersion blender to puree the soup right in the pot, or transfer it in batches to a blender.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover mushroom celery soup cool down to room temperature. Then, pour it into an airtight container and put it in the fridge. It will stay fresh for up to 3 days.
• Freeze: If you want to freeze the soup, let it cool to room temperature first. Then, pour it into a freezer-safe container and seal it well. It can be frozen for up to 2 months. Thaw the soup in the fridge overnight before reheating.
• Reheat: Pour the soup into a saucepan and heat over low heat, stirring often. Cook until it’s hot, about 5-10 minutes.

Nutrition Facts

Serving Size: 1 cup (approximately 240ml)

• Calories: 142
• Total Fat: 6g
• Saturated Fat: 3g
• Sodium: 600mg
• Potassium: 470mg
• Total Carbohydrate: 19g
• Dietary Fiber: 4g
• Sugars: 4g
• Protein: 4g

Try More Easy Soups:

• Pea And Ham Soup With Mustard Croûtes
• French Onion Soup Recipe UK
• Butternut Squash And Chorizo Soup​
• Carrot Butter Bean Soup​