Thursday, June 21, 2012


Homemade creamy soups are a breeze to make, with only a few ingredients you probably already have in your pantry - mushrooms, courgettes, cream, onion and spices. Courgettes (zucchini) are a great vegetable, low in calories and rich in potassium and vitamin A. Also, they add a bit of bulk to soups, without adding too much calories. You can use button mushrooms or cremini, the soup will be great ether way. Serve it with a crusty bread and enjoy.

Cream of mushroom soup

400 grams white button mushrooms
400 grams courgettes
1 large onion
2 cloves of garlic
500 ml vegetable broth
200 ml single cream

Chop up the onion and sauté it in a tablespoon of oil over medium high heat. When it becomes translucent, add the minced garlic, sauté it briefly, then add the diced courgettes and continue to sauté them for about 10 minutes, adding the broth and stirring occasionally. To that add the chopped mushrooms, season well with salt and pepper, and continue to cook for about 25-30 minutes, adding the broth as you cook. When the mushrooms are ready, puree them completely in a blender, add the cream and puree again. Return to medium heat to heat up the soup and serve immediately with dried parsley and toasted bread cubes.