Soups & Stewsdeliciouslyella
Wild Mushroom Soup
We love mushrooms and this is a great way to cook with them. The sage perfectly compliments the mushroom flavour and the natural yogurt stirred through at the end makes it extra thick and creamy. If you can’t get your hands on any wild mushrooms it still tastes great with any kind of mushrooms: button, chestnut or portobello, or a mix of the three.
👥 4 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 40 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●blender
📝 Preparation Steps
1
Put the olive oil, chopped onion, garlic and celery in a saucepan over a medium-low heat and cook for ⏱️ 10-15 minutes until soft, stirring frequently.
olive oil1 tablespoononion1garlic2 cloves
2
Once the onions, garlic and celery are soft, turn up the heat and add in the chopped mushrooms and stir for another ⏱️ 5-10 minutes before adding in the hot stock, sage leaves, vinegar, salt and pepper.
onion1garlic2 cloves
3
Bring to the boil then reduce the heat and leave to simmer for ⏱️ 10 minutes until the mushrooms are really soft.
4
Once soft, use a hand blender to blitz the soup until smooth, stirring through the natural yogurt before serving.
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