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Easy mushroom soup Slimming World

Easy mushroom soup

  • Author: Pip Payne
  • Total Time: 25 minutes
  • Yield: 2 servings 1x


This mushroom soup is a great quick lunch option


  • 2 small/1 large onion (diced)
  • 2 cloves garlic (finely chopped)
  • a few fresh sage leaves (roughly chopped)
  • 250 g chestnut mushrooms (sliced)
  • 500 ml vegetable stock (I use Marigold Suisse Bouillon, available from most supermarkets and health food shops)
  • 100 ml semi-skimmed milk
  • salt & pepper
  • low-calorie cooking spray


  1. Spray a non-stick saucepan with low calorie cooking spray and gently cook the onion for 5 minutes, until softened.
  2. Add in the sage and garlic and stir fry for another couple of minutes, then add the sliced mushrooms and stir everything together
  3. Pour in the vegetable stock, bring up to a simmer, and simmer for 10 minutes
  4. Using a hand blender, blend the soup.
  5. Add the milk, bring up to a gentle simmer and season to your own taste with salt and pepper.


Don’t have sage? chopped parsley goes beautifully with this too.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes