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Photo of Mushroom soup by WW

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.

Notes

SERVING SUGGESTION: Sour cream.

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