Mushroom soup

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    Mushroom soup

    Mushroom soup

    (28)
    1hr10min


    30 people made this

    About this recipe: This is a light and elegant soup, which is fantastic for an appetiser or starter. Mushrooms and spinach are simmered in a seasoned chicken stock. Serve with grated Parmesan, if desired.

    Ingredients
    Serves: 10 

    • 50g butter
    • 3 leeks, chopped
    • 2 onions, chopped
    • 2 cloves garlic, finely chopped
    • 900g chopped mushrooms
    • 2 teaspoons dried savory
    • 1/4 teaspoon dried oregano
    • 75ml sherry
    • 2.2 litres chicken stock
    • 2 tablespoons tomato puree
    • 1 bay leaf
    • salt to taste
    • ground black pepper to taste
    • 10 leaves fresh spinach

    Method
    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Saute butter, leeks, onion and garlic until clear. Add mushrooms (except 8 reserved chopped mushrooms), savory, oregano, sherry, stock, tomato puree and bay leaf. Simmer for 30 minutes.
    2. Strain out the vegetables.
    3. Stir the reserved mushrooms and spinach leaves into the stock and cook until spinach is wilted. Add salt and pepper to taste. Serve garnished with Parmesan cheese if desired.

    Ingredients

    Dried savory can be purchased in speciality stores or online. Alternatively, you can use dried thyme instead.

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    Reviews & ratings
    Average global rating:
    (28)

    Reviews in English (28)

    by
    28

    This was so good. However I did not strain the vegetables from the soup. I thought it would be a shame to waste them. Easy to make and great for company. The kitchen aromas were most enticing.  -  29 Nov 2004  (Review from Allrecipes US | Canada)

    by
    26

    WOW!! My husband and my kids loved this wonderful soup! I had no savory, so used italian seasoning with super results. Wonderful mushroom flavor from simmering! Thanks :o)  -  29 Aug 2000  (Review from Allrecipes US | Canada)

    by
    23

    This is a wonderful soup. I made it according to the directions, used 1/4 crimini, 1/4 shitake & 1/2 regular mushrooms. I did strain it because I wanted a light soup for a first course at a Christmas party I catered....the spinach leaves & mushrooms were a nice touch, but the parmesan sort of sank to the bottom. The strained veggies seemed to yummy to throw away, next time I maight save them & serve over pasta.  -  21 Dec 2003  (Review from Allrecipes US | Canada)

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