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Wild Mushroom Soup Rose Reisman FF


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  • 2 TSP veg oil
  • 8 cups chopped mixwed mushrooms (about 1 1/3 lb)
  • 1 cup chopped onion
  • 2 TSP finely chopped garlic
  • 1/2 cup diced carrots
  • 4 cups chicken or veg stock
  • 1 cup peeled and diced potato
  • 1/2 TSP dried rosemary
  • 1/4 TSP salt
  • 1/4 TSP ground pepper
  • 1/2 cup canned evaporated milk
  • 3 TBS grated parmesan cheese
  • 3 TBS chopped parsley



Step 1

1. In a large nonstick pot lightly coated with cooking spray, add 1 TSP oil and the mushrooms. Saute for 15 mins on med-high heat or unyil the mushrooms are no longer wet. Remove and save 1/2 cup for garnish. Add the remaining oil in a pan.

2. Add the onions and the garlic and saute on med heat for 5 mins. Add the carrots and saute for 3 mins. Add all but 1/2 cup of the cooked mushrooms and the stock, potato, rosemary, salt and pepper. Bring to a boil, cover and simmer for 15 mins or until the potato is tender.

3. Puree in a food processor until smooth. Pour back into the saucepan and add the milok, parmesan and the remaining cooked mushrooms and heat gently and serve.


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