Mushroom soup
3
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
If you’re looking for a new and delicious way to cook mushrooms, then you must try this soup. Classic French flavours are all combined to create this wonderful hearty soup.
Ingredients
Olive oil
1 tbs
Eschalot(s)
125 g, finely chopped
Garlic
2 clove(s), crushed
Sherry, dry
2 tbs, (optional)
Swiss brown mushrooms
650 g, sliced (save 4 mushrooms for garnish)
Vegetable stock
3 cup(s), (750ml)
Cooked borlotti beans
400 g, (1x400g can) canned, rinsed, drained
Fresh rosemary
1 tbs, plus leaves to garnish
Oil spray
1 x 3 second spray(s)
Fresh flat-leaf parsley
2 tbs, to serve
Instructions
1
Heat oil in a large saucepan on medium. Cook eschalot, stirring, for 4 minutes or until softened. Add garlic and cook, stirring, for 30 seconds. Add sherry, if using, and cook for 2 minutes or until almost evaporated.
2
Add mushroom to pan and cook, stirring, for 3-4 minutes or until softened. Add stock, beans and rosemary sprig, and bring to the boil. Reduce heat slightly and simmer for 10 minutes. Discard rosemary sprig. Use a stick blender to blend soup until smooth.
3
Slice reserved mushroom. Lightly spray a small frying pan with oil and heat on medium-high. Cook mushroom for 1-2 minutes each side or until golden brown. Top soup with mushroom and parsley.
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