Green soup with mushrooms from Love Soup: 160 All-New Vegetarian Recipes from the Author of The Vegetarian Epicure by Anna Thomas

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for optional garnishes.

  • adrienneyoung on March 14, 2020

    I’ve been making this soup almost since the last financial crisis. I made it again today. Yep: it’s the perfect soup for a crisis. Delicious, comforting, healthy, freezes well... what more could a body want? Crumble a bit of young goat cheese in the centre of the soup plate, drizzle some good olive oil over, and it is positively celebratory.

  • mzgourmand on October 25, 2019

    This soup is healthy & vibrant - you feel virtuous drinking it! I didn't really taste the mushrooms, though it had a deeper depth of flavor than some of her other green soups - agree that it is improved by olive oil drizzle, lemon juice drizzle, feta, right before serving.

  • adrienneyoung on January 22, 2019

    Still making this. Still a keeper. Yum.

  • adrienneyoung on December 31, 2016

    Bill has a cold and is off his feed. He gobbled this up, though. It really is just lovely. Few crumbles of feta on top and a drizzle of peppery olive oil. Emphatically a keeper.

  • adrienneyoung on January 18, 2014

    I assed a couple of cups of roasted pumpkin this time: this is just an infinitely adaptable soup. And, of course, delicious. And, finally, A great "crisper emptier"!

  • adrienneyoung on October 12, 2013

    It really needs a drizzle of good olive oil and a little bit of good crumbled feta. But with those little gestures, it's a great soup! Vivid, vivid green.

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