Mushroom soup

The quality and the taste of the soup depend on the stock . A rule of thumb that I use is that a good stock makes a good soup.In order to make a good stock, you will need to  use fresh vegetables and organic chicken off cuts if possible with bones. You can use chicken neck, wings and the back along with leeks, carrots, onion, garlic, celery, potato, tomato, peppercorn and turnips.

Peel the vegetables and cut them into big chunks. Add enough water to cover the vegetables and boil for 10 minutes then reduce the heat and simmer for 40 minutes or  until the chicken becomes  tender. Drain and use as desired.(vegetarians could omit the chicken and use only the vegetables and boil for 30 minutes.Drain the stock and add a few drops of lime/lemon juice)

Mushroom soup is packed with protein. You can use a small grating of nutmeg and a pinch of cinnamon to spice it up.

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Serves:3-4 persons                            Time :30 minutes +50 minutes for stock

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1 packet(200g) Mushroom of your choice (I used Button Mushrooms) a mixed pack would yield a more flavourful soup

1 Onion, chopped

3 cloves of Garlic, chopped

2 Bay Leaves

1 Stick Celery, chopped

1 small Leek, chopped finely

a pinch of Ground Cinnamon, optional

1/8 of a tsp Grated Nutmeg, optional

Freshly g=Ground White Pepper


2 tsp Butter/Olive oil or both

750 ml Chicken/Vegetable stock

100-200 ml Milk to thin down the soup


1.Heat Butter/Olive oil and add Bay Leaves and chopped Onion ; cook till translucent.

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2.When the Onion is translucent, add the chopped Garlic and chopped Celery and Sauté for a minute stirring continuously.

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3.Add the Mushroom and sauté for a minute then add the chopped Leeks ; sauté for another minute.Add the seasonings (salt and pepper).

4.Now add the stock and bring to a boil for about 15 minutes or until the Mushrooms are tender.Switch off ;remove  and leave it to cool.

mushroom soup7 (1) 5.When it is cool, transfer to a food processor and process until it becomes a smooth puree.Rinse the pan with cold water and keep it a side.Strain the soup through a strainer (if you like a smooth texture) to the rinsed pan.

6.Just before serving,  heat the soup and add Milk to thin the consistency if you find it too thick.Do not boil!

Add Cinnamon and Nutmeg to spice it.

Garnish with Cream/Milk and chopped Parsley.

Serve it with a choice of your favorite Bread.


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