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Mushroom soup

Recipe from: 6/5/2002 12:00:00 AM
Ingredients 11
Servings 4


  • 15 ml butter
  • 1 onion, peeled and chopped
  • 3 cloves garlic, crushed
  • 500 ml brown mushrooms
  • 1 litre vegetable stock
  • 30 ml chopped fresh parsley
  • 30 ml chopped fresh chives
  • 250 ml cream
  • lemon juice to taste
  • salt, black pepper and nutmeg to taste
  • pumpernickel bread and cream cheese, to serve


Melt butter in a large saucepan.
Add onion, give it a stir and cover the pan, leaving it to cook over low heat, without browning, for 5 minutes.
Add garlic and mushrooms, stir well, cover and cook over a low heat for a further 5 to 10 minutes.
Pour in the stock and bring to the boil, then reduce the heat, cover the pan and leave to simmer for about 15 minutes.
Pour soup into a blender or food processor and whiz until smooth.
Pour soup back into the pan, and add chopped herbs, cream and a squeeze of lemon juice.
Season to taste with salt, pepper and nutmeg and reheat gently.
Serve in warmed bowls.
Serve with pumpernickel bread, cut into triangles, with cream cheese spread on top.

Read more on: soup  |  sauté


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