No cream 'creamy' mushroom soup


2 punnets shiitake mushrooms – roughly chopped

1 punnet chestnut mushrooms – roughly chopped

1 leek – sliced

1 small/medium onion – roughly diced

1 stick celery – roughly chopped

1 - 2 cloves garlic – sliced

fresh thyme

pinch of nutmeg

freshly ground black pepper

200-400ml cashew or almond milk (depending the consistency you would like)


In a large frying pan over a low heat gently heat the leek, onion, celery and garlic.

I usually just use a dry pan but if you’re worried about the veg sticking to the pan add a couple of tablespoons of water, this will prevent sticking.

After about 10 mins the onions will be translucent and the leek and celery starting to soften, at this point add the mushrooms and thyme and cook until the mushrooms are looking slightly dehydrated.

If the mushrooms release a lot of liquid increase the heat slightly.  You’re looking to cook the mushrooms gently but also to slightly dehydrate them to intensify the flavour so you don’t want too much liquid in the pan or they will boil in their own juice.   Alternatively, you could roast the mushrooms in the oven to get them to this stage if preferred and then add them to the pan already cooked.

Once the mushrooms are cooked and most of the juice has been cooked out remove a few pieces of mushroom from the pan and retain for garnish.

Add 200ml of nut milk to the pan and stir well.  Add a pinch of nutmeg and a grind of pepper and stir again.  

Transfer to a blender and blitz until smooth.

Return to the pan to heat for serving.  If you find the soup too thick at this stage add more nut milk until you are happy with the consistency.

Pour into bowls and top with the pieces of mushroom reserved earlier, a sprig of thyme and a pinch of black pepper.