Mushroom Minestrone Soup

How to make a Mushroom Minestrone Soup.

Ingredients: 4 Servings

  • 4 tbsp olive oil
  • 500g (1lb) mixed mushrooms, roughly chopped
  • 2 leeks, sliced
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 50g (1.75oz) dried porcini
  • 2l (64fl oz) chicken or vegetable stock
  • 1 fresh bay leaf
  • 120g (4oz) small dried pasta shapes
  • 2 tbsp roughly chopped flat-leaf parsley
  • Freshly grated parmesan, to serve


  1. Heat half the olive oil in a large frying pan over a medium heat. Add the fresh mushrooms and sauté for about 7 minutes, or until softened and any liquid has evaporated. Transfer to a large saucepan.
  2. Heat the remaining oil in the frying pan and cook the leeks, onion, carrot and garlic, stirring, for 7 minutes, or until softened, then transfer to the saucepan.
  3. Add the porcini, stock, bay leaf and pasta to the saucepan and bring to the boil. Skim off any scum, reduce the heat and simmer gently for 20 minutes.
  4. Season to taste with salt and freshly ground black pepper. Ladle the soup into bowls, sprinkle with chopped parsley and serve with parmesan.
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