Mushroom and garlic soup

Recipe from: 8/8/2002 12:00:00 AM
Ingredients 11
Servings 4
Time 15


  • 250
    Portabellini mushrooms, sliced
  • 2
    garlic cloves, crushed
  • 30
    olive oil
  • 1
    large potato, coarsely grated
  • 5
    celery stalks, chopped
  • 2
    onions, finely chopped
  • 1
    chicken stock
  • 250
  • 250
  • salt and black pepper
  • parsley for garnishing


In a large saucepan sauté the mushrooms and garlic in the olive oil until tender and fragrant.
Set a quarter of the mixture aside for garnishing the soup.
Add the potato, celery and onions to the remaining mushroom mixture in the saucepan, and stirring continuosly, sauté for 5 minutes over medium heat.
Add the stock and bring to the boil. simmer for 10 minutes.Add the milk and process until smooth.Add the cream, season with salt and freshly ground black pepper and garnish with the reserved mushroom mixture and parsley.

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