Knorr
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Serves 4
Cook 25 mins
Prep 10 mins
36

Mushroom Soup

A hearty classic, this mushroom soup recipe will bring warmth to your soul. Onions, garlic, celery, mixed mushrooms and vegetable stock combined with cream makes this a dish that’s packed with flavour. Perfect when served with crusty bread.

See how to cook this meal step by step

Ingredients

Ingredients

  1. 30ml olive oil
  2. 1 onion, finely sliced
  3. 2 sticks celery, finely sliced
  4. 2 cloves garlic, sliced
  5. 600g mixed mushrooms, finely sliced
  6. 1l boiling water
  7. 1 x KNORR Vegetable Stock Pot
  8. ¼ tsp Robertsons Freshly Ground Black Pepper
  9. 75ml low fat milk
  10. 15ml freshly parsley, chopped

Method

Method

  1. Heat the olive oil in a large saucepan over medium heat. Add the onion, celery, garlic and mushrooms and cover with lid. Cook on low heat for 5-6 minutes until onions have softened but not browned.
  2. Remove 4 tablespoons of the mushrooms from the pan and set aside.
  3. Pour the hot water into the pan and bring to the boil. Add the Knorr Vegetable Stock Pot. Turn the heat down to low and simmer for 15 minutes. Season with black pepper, remove from heat and puree in a blender until smooth.
  4. Return blended soup to the saucepan, add the cream and heat gently.
  5. Serve topped with the remaining mushrooms, divided between bowls and sprinkle with chopped parsley.
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