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Mushroom, Garlic & Celery Soup

Course Soup
Cuisine International
Keyword Celery, Mushrooms
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 943kcal

Ingredients

  • 12-15 button mushrooms you can use as many as 40 mushrooms as per the original recipe
  • 1 medium onion
  • 4 celery stalks roughly chopped
  • 4 cloves garlic
  • 1 tsp pepper powder
  • 1/8 tsp nutmeg powder
  • 4 cups vegetable stock or stock made out of 2 maggi veg stock cubes+4 cups of water
  • 1/2 cup cream Optional
  • 2 tbsps worcestershire sauce - I skipped this

Instructions

  • Heat oil in a pan. Add mushrooms, celery and garlic and sauté for two to three minutes. Reserve 1-2 sauted mushroom for decorating.
  • Add half the stock and cook for two to three minutes. Switch off, blend the vegetables in a blender until smooth.
  • Put the blended mixture in the pan and add the remaining stock, Worcestershire sauce and grated nutmeg.
  • Bring to a boil and season the soup with salt and black pepper powder. Stir in cream and mix well.
  • Garnish with celery leaves and a slice of mushroom & serve hot

Nutrition

Calories: 943kcal | Carbohydrates: 56g | Protein: 15g | Fat: 70g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 40346mg | Potassium: 360mg | Fiber: 6g | Sugar: 21g | Vitamin A: 671IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 1mg