Light Mushroom Soup

The season of soups are here. It's comforting, it's easy.
Sharing here my first trial of mushroom soup. I really loved it and the men at home too.
When I made it, I was really out of time so I couldn't go for any 'exotic' recipe.
So yes friends I googled. Most of the recipes I found were mentioning lots of vegetables - synonym of more chopping - other recipes were really tempting but there were too many time consuming steps to follow.
So I did one by myself. It took me less than 35 minutes.

This recipe yield 4 persons
  • 500 g white mushroom
  • 4 cloves garlic - roughly chopped
  • 1 large onion - finely chopped
  • 2 tsp black pepper powder
  • 1/2 cup low fat milk - you can of course go for a fatter milk - it could only taste better
  • 4 tbs olive oil
  • 3 cup water 

In this soup we will have the mushrooms in 2 different shapes/texture : pureed (of course it's a soup after all ) and lengthwise cut (i like to get something to chew in a soup).

Let's start the easy job ! 

  • Prepare the mushrooms : Separate the stems from the heads.
  • Chop the stems and the onion very finely. 
  • In a pot, add  2 table spoon olive oil. When hot, add in the garlic and sauté. Add the chopped onion and some salt and sauté till it become translucent.
  • Now you can add the chopped mushroom stems. Sauté till the color changes. Season with pepper.
  • Add water. Lid on, bring it to boil.
****  Meanwhile ****
  • In a pan add 2 table spoon olive oil. Add in the mushroom heads lengthwise cut.Cook until the mushrooms are dry and get a brown color. At this point I don't add in oil anymore  because while getting brown the mushrooms get a nice   smokey flavor as well. Season with salt. 
    Once this is done, put aside. 

**** Back to our boiled mushroom stems and onion ****
  • Sieve them and conserve the stock. 
  • In a blender, add milk and the sieved content. Blend well.  
  • Put the mixture and the sauteed mushroom back to the stock.
  • Boil the soup and let it simmer for 2 or 3 minutes.
 Increase the quantity of the stock for a runny soup or decrease for a thicker version. Check seasonings.

And here you are, perfect for an autumn supper.

You don't want it light ?  A dollop of fraiche cream, some gruyère cheese, some dry herbs like rosemary will add another dimension to the soup. 


  1. J'ai vraiment adoré ton blog, tes photos sont superbe ! Je t'encourage à continuer. Je mets ton blog parmi les liens des blogs à visiter sur ma page. @bientôt !

  2. Merci Bouchra ! C'est un reel encouragement. Je compte bien essayer tes recettes et les partager sur mon blog. Encore Merci :)


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