Campaign financed with aid from the European Union. The content of this website represents the views of the author only and is his/her sole responsibility.
The European Commission does not accept any responsibility for any use that may be made of the information it contains.
Make mushroom soup exciting with some sprightly garlic and a handful of parsley. Cook in large batches and then sprinkle with soft cheese and season well when it comes to serve for a easy, light meal.
- 400g chestnut or closed-cup mushrooms, roughly chopped
- 4 tsp vegetable stock powder (or 1½ vegetable stock cubes)
- 1 large onion, peeled and finely chopped
- 1 large garlic clove, crushed
- Small handful of parsley
- 200g low fat soft cheese
- 4 tbsp milk
- 100g spinach
- Freshly ground black pepper
- Measure 900ml of just-boiled water into a large saucepan. Add the stock powder or stock cubes and stir until dissolved, then add the mushrooms, onion and garlic. Add most of the parsley, reserving a few sprigs for garnish – there’s no need to chop it.
- Bring up to the boil, then reduce the heat and simmer for 10-12 minutes.
- Transfer the soup to a blender and add half the soft cheese. Blend for 15-20 seconds until smooth. Alternatively, use a hand-held stick blender to puree the soup. Reheat the soup for 1-2 minutes.
- Blend the remaining soft cheese with the milk. Season the soup with pepper (it’s unlikely that you’ll need salt), then serve, garnished with swirls of the soft cheese mixture, parsley sprigs and a little extra black pepper.