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