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Zesty mushroom soup

Ingredients Serves 10 Serves 15 Serves 25
Olive oil 20mL 30mL 50mL
Onion, chopped 2 medium 3 medium  5 medium
Garlic, crushed 5 cloves 10 cloves 15 cloves
Thyme, fresh, stalks removed 2 tablespoons 3 tablespoons 5 tablespoons
Mushrooms, sliced 1.5kg 2.25kg 3.75kg
Lemon zest 2 teaspoons 1 tablespoon 1 ½ tablespoons
Vegetable stock, reduced salt 1 litre 1.5 litres 2.5 litres
Parsley, fresh, chopped 1 cup 1 ½ cups 2 ½ cups
Natural yoghurt, reduced fat (to serve) 250g 400g 650g
Black pepper To serve To serve To serve
Wholemeal/wholegrain bread rolls (to serve) 10 15 25



  1. Heat oil in a large saucepan. Add onion, garlic and thyme and cook, stirring regularly, until onion is slightly transparent. 
  2. Add mushrooms and lemon zest and cook for a further 3 to 4 minutes. 
  3. Add stock and bring to the boil. Reduce heat to low and simmer for 15 minutes.
  4. Using a hand blender, blend the soup until it forms a smooth consistency and no large chunks remain.
  5. Stir through half the parsley.
  6. Serve scattered with remaining parsley, a dollop of natural yoghurt, a sprinkling of black pepper and a bread roll.



  • Step 4 (blending the soup) can be omitted if you prefer a chunky consistency.
  • Frozen chopped onion and crushed garlic can be used for convenience. Replace 1 medium onion with 125g frozen onion, and 1 clove garlic with 1 heaped teaspoon of crushed garlic.


Healthy Choices category: GREEN (Best choice)


Recipe reproduced with permission of Hurstbridge Primary School.

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