Mushroom Soup

Mushroom Soup
May 30, 2017 blackginger
Healthy pregnancy Mushroom-soup recipe

Looking for a tasty lunch option for your pregnancy diet? Our yummy mushroom soup recipe is packed with vitamin B for your healthy pregnancy!

Yummy, comforting mushroom soup and a chunk of wholemeal bread is an ideal lunch on a chilly day for your healthy pregnancy diet! Mushrooms are a good source of Vitamin B, essential for pregnant women because they help you to use the energy from your food as well as promoting the healthy development of your baby’s nervous system and red blood cells.
This recipe is quick and easy – use the best quality chicken stock that you can.


500gms of chestnut mushrooms, chopped
1 onion peeled and finely chopped
3 cloves of garlic, crushed or finely sliced
Handful of fresh flat leaf parsley, chopped
A few sprigs of fresh thyme, chopped – or ½ tsp dried thyme
1 litre of chicken stock
75ml of single cream
Splash of olive oil


  1. Heat the oil over a medium heat and add the onions and garlic. Sweat gently for a few minutes until they’re beginning to soften and add the mushrooms. Continue cooking until soft and add the stock and herbs.
  2. Simmer for 15 minutes and blend until smooth – or almost smooth if you prefer more texture.
  3. Add the cream and re-heat, without letting the soup boil.
  4. Serve garnished with a sprig of fresh parsley and a chunk of wholemeal bread.

FittaMamma Tip

Use up the carcass leftover from a roast chicken to make the stock. Simply put in a large pan with an onion, carrot, a couple of cloves of garlic, a generous shake of herbs and cover with cold water. Add additional veg to taste – a stick of celery or a leek works well. Bring to the boil and simmer for 1.5 to 2 hours, strain and store. This will keep for 3-4 days in the fridge or freeze to use as needed.

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