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Mushroom soup

by Christina Julia

Mushroom soup

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 350g/12oz mushrooms, finely chopped
  • 50g/2oz butter
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons fresh breadcrumbs (without any crust)
  • 1⁄2 garlic clove 900ml /11⁄2 pt chicken stock pinch of freshly grated nutmeg
  • 2 tablespoons double cream
  • salt and ground black pepper


  • Sauté the mushroom with the butter
    in a heavy saucepan for a few
    minutes. Add the parsley and
    cook, stirring, until soft.
  • Add the breadcrumbs and garlic,
    stir and pour in the chicken stock
    with a pinch of nutmeg. Season
    with salt and pepper. Bring to the
    boil and simmer for 15 minutes.
  • Purée the soup in a food processor
    or blender until smooth. Return to a
    clean pan, stir in the cream and
    reheat gently. Serve hot.

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