SOMETHING FOR NOTHING : Magical Mushroom Soup

One of the things I noticed on my weightloss journey, is that I like to feel really full up after a meal. I came to understand a great deal about my psyche. Food has a lot to answer for-forget nutrition, I'm talking emotion here! We eat when we're happy, we eat when we're sad. We celebrate with food, we commiserate too. We may not even feel hungry- we just WANT something to eat. Food is an addiction like any other -the main problem being that, unlike alcohol or cigarettes which can be avoided, 
food is an integral part of our lives 
and we have to face it


Instead of fearing this need to eat, there are ways of turning it into a positive and filling experience! One of my techniques is to have a huge vat of homemade soup on the go at all times-especially during the Winter months. Then, when you get the "5 o'clock munchies" and need a mugful of soup to get you through to dinner time, or want to feel really full up any time of day, it's ready and waiting for you. Having said that, this soup makes a wonderful starter-good enough to impress your family and friends.


 This mushroom soup is absolutely delicious. I've made it numerous times.
The addition of the red onions gives it a super-smooth consistency whilst the beef stock and soy sauce enhance its rich, deep colour. Some mushroom soups can look a little dull and grey-but not this one..... and the sprinkling of chopped chives on the top act as a little reminder that Spring is on its way.


The WHOLE panful makes around 12 servings and is only 2pp so, unless you eat gallons of it, it's  0sp/pp per bowl.
(I've worked out the calories to be approx.432 for the WHOLE pan, which is approx.36kcal per bowl).

It's perfect for a NoCount/Filling & Healthy day too!


You will need:

A large saucepan or stockpot
3 punnets mushrooms
(I use white;350g, chestnut;350g, flat;250g)
3 red onions
3 cloves garlic
2 tablespoons low salt soy sauce
2 beef stock cubes
(vegetable works equally well)
white pepper
black pepper
fresh basil leaves
Frylight sunflower oil

To finish;
2 teasp 0% fat Greek yoghurt thinned with a little skimmed/soya milk or water

Chopped chives


Spray Frylight oil into the base of the pan.(8 sprays should be enough). Chop the onions and garlic really roughly and fry for a few minutes until starting to colour. Add 2 tablespoons low salt soy sauce. Chop the mushrooms really roughly (small ones can go in whole) and add to the pan.

Add a few torn fresh basil leaves, the crumbled stock cubes and cover with boiling water leaving about 4" or 15 cms from the top of the pan. Season generously with white and black pepper. (The white pepper is a really important ingredient). I like it with a fiery kick, but you season to your taste.
Cover and bring the soup to the boil, then let it simmer for 30 minutes to an hour. Remove from the heat then blitz with a hand blender. This is the safest and easiest way to blitz soup as you put the blender straight into the pan and you're not having to transfer hot liquid into another container. Saves on the washing up too. Make sure the soup is really well blended and silky smooth.

Ladle into bowls.
To make the soup really decorative and creamy, thin a couple of teaspoons of 0% Total yoghurt down with a little milk or water. Swirl roughly on the surface of the soup and draw lines in both directions with a cocktail stick to make a 'feathered' effect then snip fresh chives on the top with scissors to serve.


I call this my "magical mushroom soup" because it does the trick of being robust, satisfying and delicious but costing you no smartpoints/propoints (Or very few calories).
Now THAT'S what I'm talking about!



seenthelight 18 January 2012 at 16:52

Delicious - trouble is I am married to someone who doesn't need to watch his weight but he loves your soup so it doesn't last long enough!!

Janey 18 January 2012 at 17:59

I probably make 2 vats per week- 3 sometimes! x

Leo35 18 January 2012 at 21:02

Your blog is looking soooooooooo professional! I am soooooooooooooo impressed!!! xxx What a great idea to have a mug of soup when you're hungry at any time in the day.

Janey 18 January 2012 at 21:45

Thanks Leo35! Hopefully you'll continue to find inspiration on my blog! Lots of ideas coming up! X

Jessica Brown 21 January 2012 at 11:42

It looks gorgeous !! How about we just all come and live at yours !! :)


Leo35 27 January 2012 at 05:29

Funny you should say that Jessica - I think that if I move in with Janey for a month - I could easily lose a stone in weight, which is about half a stone more than I need/want to lose, so I'd be ahead of the game! What do you think Janey?

Janey 27 January 2012 at 07:19

If I had the room I'd set up a retreat and cook for you all ! X

Anonymous 27 January 2012 at 19:07

Great minds think alike, I had meringue, fruit and a spoonful of WW custard for dessert this evening!

Lulabellla 29 January 2012 at 15:07

I just put the recipe into my recipe builder on the WW website, and it says that this comes out at 0PP am i missing something here?! I fear i am doing things

Janey 29 January 2012 at 16:31

Blessed by a broken heart - no, you are absolutely correct, each bowlful is 0pp unless you eat 6 bowlfuls or more!!!!! I charge 1pp per stock cube because the brand I use shows up as 1pp per stockcube on esource. Brands do vary, but I like to be on the safe side. Just remember though, that its 2pp for the WHOLE pan (about 12 bowlfuls), so EACH BOWL is 0pp. Hope this clarifies for you. Thats why its magical because it fills you up and you don't charge for it!

Mary 1 February 2012 at 11:13

Lovely soup to add to my list. Soup is my mainstay especially at this time of year. Leek and potato on the go for today, and that works out at 0pp too as the potato addition is only very small but makes all the difference.

Wabeywoo 26 March 2012 at 22:56

Jane I think I might love you. I have been after a 0PP Mushroom soup for ever. Guess who is trying this out!!

Janey 26 March 2012 at 22:59

Glad to hear it Wabewoo! Let me know what you think of it! x

Sarah Ruth Gib 12 August 2013 at 16:14

Hello! Just a quick question. If you were using your soup maker (i have just bought the very same one!) would you half the ingredients? Or do anything different?

Janey 14 August 2013 at 23:27

Hi Sarah-you would have to significantly reduce my ingredient proportions if using the soup maker-probably 1/4 of what I suggest in the recipe as the soup maker will not work if you overfill it. This recipe is for a huge vat of soup! xx

Sarah Ruth Gib 16 August 2013 at 15:24

Thanks Janey! Also I am a little confused, do I add the ingredients in raw or cooked? xx ps. I love your blog, got to my target weight about 3 months ago and have been looking to keep inspired whilst maintaining so thank you

Janey 16 August 2013 at 17:16

The soup maker cooks and purees the soup for you Sarah-it's brill! Just add everything in raw , put it on the blended setting and in 20 minutes you will have lovely pureed soup! So glad the blog has inspired you-congratulaions on reaching your target xx

Unknown 6 April 2016 at 13:35

I have only just come across your Blogs after reading this months WW Magazine and you are already my 'go to gal'. I am a recent purchaser of a soup maker so will be deffo doing this one x

Janey 25 April 2016 at 17:33

Ah that's great to hear! Welcome aboard and enjoy the soup! Xx

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