Mushroom and Coriander Soup Recipe - Serves 4

Mushroom and Coriander Soup Recipe

174 calories each serving

Taste Rating = 8.5     Heat Rating = Mild to Medium


350g (12 oz) mushrooms
2 tablespoons (30ml) vegetable oil
1 small onion, peeled and finely chopped
1 bay leaf
1/4 teaspoon (1ml) salt
1/2 teaspoon (2.5ml) ground black pepper
30g (1 oz) ground almonds
1/4 teaspoon (1ml) grated nutmeg
300ml (11 fl oz) water
450ml (16 fl oz) semi skimmed milk
2 tablespoons fresh coriander leaves, finely chopped
1 tablespoon unsweetened natural yoghurt
1/4 teaspoon (1ml) paprika


Clean the mushrooms by wiping them with a damp cloth and then coarsely chop them
Heat the oil in a large saucepan over a medium to high heat
Add the onion and bay leaf and stir-fry for 90 seconds
Add the mushrooms, mix well and cook for 5 minutes, stirring often
Lower the heat and add the salt, black pepper, ground almonds, nutmeg and mix well
Pour in the water and milk and mix well
Bring the liquid to just below boiling, cover and simmer for 10 minutes, stirring now and again
Add 1 tablespoon of the fresh coriander and mix well
Pour the soup into a food processor and blend into a smooth soup
Pour the soup back into the saucepan and heat again to just before boiling
Stir in the yoghurt and mix well
Serve hot garnished with the remaining coriander and sprinkled with the paprika

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Recipe submitted on 7 September 2008

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