Mushroom soup

    Mushroom soup


    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.

    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

    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.


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

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate