Mushroom and courgette soup

    Mushroom and courgette soup

    5saves
    15min


    3 people made this

    About this recipe: I have been making this soup for years and still enjoy it. It's a very quick and easy fresh mushroom soup. If you like, you can add a splash of cream for a richer finish.

    Ita County Antrim, Northern Ireland, UK

    Ingredients
    Serves: 4 

    • 1 tablespoon butter
    • 1 tablespoon olive oil
    • 300g chestnut mushrooms, rubbed clean and diced
    • 2 medium courgettes, diced
    • 750ml water
    • 1 1/2 chicken stock cubes
    • salt and freshly ground black pepper

    Method
    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Melt the butter in a saucepan and add 1 tablespoon of olive oil. Stir in the diced mushrooms and courgettes; cook gently over medium heat for 5 minutes, or until they are slightly softened and golden in colour.
    2. Pour in the water and add the stock cubes.
    3. Bring to the boil; reduce heat and simmer for 5 minutes.
    4. Remove from heat. Use a hand held immersion blender to puree the soup. Season to taste with salt and freshly ground black.
    5. Season to taste with salt and freshly ground black. Add a splash of cream for a richer finish.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate