3 twists to mushroom soup

3 twists to mushroom soup

Mushroom soup is great all year round, as a complete meal or a hot or cold starter. Try these new ideas to spice up your cooking routine and add a little color to a classic.

INGRÉDIENTS (pour 4 gourmands)

  1. 3 tablespoons olive oil, divided
  2. 2 small onions, diced
  3. 1 tablespoon minced garlic
  4. 12 medium field mushrooms, chopped
  5. 4 tablespoons chopped fresh parsley
  6. Salt & pepper
  7. 750ml strong chicken or vegetable stock

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  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and Soyez la première à aimer Ajouter à mes favoris Imprimer garlic and cook over medium-low heat for 15 minutes, until they become soft and transparent. Stir the mushrooms in, and when they have reduced to about half their size, add the stock and one tablespoon salt and one teaspoon pepper.
  2. Bring the soup to a boil, then lower the heat and simmer for 15 minutes. Blend with the Braun MultiQuick 7 hand mixer: its new speed features will allow you to decide how fine you want it. Serve with fresh parsley.
  3. Add cream: 1 tbsp of sour cream per person will make this soup rich and creamy.
  4. A few spices such as nutmeg and crushed chestnuts will deepen the flavour. Perfect for a chilly day.
  5. Miso paste (about 1 tbsp) and spinach will give a Japanese twist whilst complementing the mushrooms nicely.

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