Simple and delicious, this Batch Cook Mushroom Soup Recipe freezes beautifully. I’ve cooked up a big batch, perfect for quick and easy hot lunches on chilly days.
Ingredients
- 2,600g Mushrooms £7.16
- Garlic Bulb 24p
- 1kg Onions 95p
- Butter 50p
- Plain Flour 20p
- 1 pint Milk 36p
- Chicken Stock 17p
- Cream £1.05
- Parsley
Total Cost = £10.63
Makes 18 servings = 59p per serving

Food purchased from Aldi. Prices correct at time of publishing.
How To Batch Cook Mushroom Soup
Start by mincing the garlic.

Then finely dice the onions.

Fry them both in butter until they’re soft and translucent. You’ll need to use a nice big pan.
Sprinkle flour on top of the melted butter and stir it in.

Add about a pint of milk. Give it a good stir until all the flour is dissolved.

Add four stock cubes.

Chop the mushrooms and throw them into the pan too.
Bring the mushrooms to the boil. Add a small handful of parsley. I’m using dried parsley from my garden. Fresh is totally fine if you have it availible.
Blend the soup until it’s the consistency that you’d like. I like my mushroom soup quite smooth.

Then stir through the cream.
Portion your soup into freezer tubs and let it cool completely before putting it in the freezer.
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A Little Bit About Me . . .
Hey there I’m Bridie, a busy mum to two amazing humans, a spirited border collie puppy and a pair of sweet guinea pigs. We homestead in a cherished Edwardian terrace in not so sunny Lancashire, England.
When I’m not spending time with my children and menagerie, I’m usually to be found in my craft room creating and blogging or in the kitchen cooking up a big batch of something tasty. I’m always looking for thrifty hacks to save money on my crafts and recipes. Crafting doesn’t have to cost a fortune!

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