Clear mushroom and sugar snap pea soup

This clear mushroom soup is full of flavour and robust mushrooms with great texture. It’s also quite low in calories.

Serves: 4


  • 25g dried mixed mushrooms
    • I used a Merchant Gourmet packet which includes Shiitake, Oyster and Porcini mushrooms
  • 4 spring onions (25g)
  • 3 garlic cloves, finely chopped or crushed
  • 1 large celery stick (50g)
  • 100g sugar snap peas, don’t chop
  • 0.5 fresh chilli, finely chopped
  • 1 tsp ground black pepper
  • 1 tbsp light soy sauce


  • Soak the dried mushrooms in boiling water for at least 30 minutes.
  • Drain the liquid into a jug and top up to 1 litre with boiling water.
  • Trim the spring onions and separate the white and green parts before chopping finely.
  • Put the garlic and white spring onion in a large pan with a splash or two of water. Cook on a med-high heat for a couple of minutes, be careful it doesn’t stick and add more water if needed.
  • Add the celery and chilli, cook for another two minutes.
  • Now add the mushrooms and the 1 litre of liquid.
  • Put the pepper and soy sauce in and stir.
  • Bring the pot to the boil then add the peas, drop the heat to a simmer, cover the pan and leave it for 15 minutes.
  • Sprinkle the green spring onions over the soup and serve.


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