Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?


Watercress and Mushroom Soup  Veg   HT  SP    15mins

Serve 4     Starter  Hors d'oeuvre Vegetarian  Vegan   Dairy  Gluten Wheat  Free  Eggless  



2 tbsp Dried Mushrooms

1/2 Bunch watercress

225g/8oz Button Mushrooms

1L/2pt Strong Fresh Vegetable Stock

Salt and Pepper

Lemon Juice




1. Soak the dried mushrooms in hot water for at least 2 hours. Wash the watercress, discarding any damaged or discoloured leaves. Separate the leaves from the stems, and put them in two bowls.


2. Reserve 2-4 whole button mushrooms for garnish and chop the remainder finely. Combine the chopped mushrooms in a saucepan with the chicken or beef stock.


3. Drain the liquid from the dried mushrooms into a small bowl, then squeeze the dried mushrooms over the bowl to extract their juice. Discard the dried mushrooms.


4. Add the dried mushroom juice and watercress stems to the consommé. Bring to the boil, and strain off any froth that comes to the top. Lower the heat and simmer for 10 minutes. Adjust the seasoning, adding a little salt and freshly ground black pepper, and lemon juice, to taste.


5. Strain the consommé into soup bowls and garnish each serving with a few slices of fresh, raw mushroom and watercress leaves.



More Soup Recipes  |   Hors d'oeuvre Recipes  |  What's in Season


Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.


If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics.





 Follow us 



Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


Related Recipes and Information

More Soup Recipes 

 Hors d'oeuvre Recipes 

What's in Season

 Sign up for Free E-mailings

Still not found what you're looking for?


Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!



About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  


This Web Site was designed and created by Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos ©