Mushroom And Fresh Coriander Soup

Madhuri.Dixit's picture

Sep. 23, 2010


Onion 1 Small
Mushrooms 12 Ounce (350 Gram)
Olive oil 2 Tablespoon
Bay leaf 1
Salt To Taste
Ground pepper 1/2 Teaspoon
Ground almonds 1 Ounce (30 Gram)
Freshly grated nutmeg 1/4 Teaspoon
Semi skimmed milk 3/4 Pint (450 Milliliter)
Chopped coriander 1 1/2 Tablespoon (Plus More For Garnish)
Virtually fat free fromage frais 1 Tablespoon
Paprika To Taste (For Garnish)


1. Dice the onion, wipe the mushrooms clean with a damp cloth and slice coarsely.

2. Heat the oil in a heavy-based saucepan, add the onion and bay leaf and cook for 1 1/2 minutes. Add the mushrooms and cook, stirring, for 3-5 minutes.

3. Lower the heat slightly and add salt to taste, the pepper, ground almonds and nutmeg. Stir in 300 ml / 1/2 pint water and the milk. Bring back to just below the boil, cover with a lid and simmer gently for 7-10 minutes, stirring from time to time.

4. Add the fresh coriander, carefully transfer the soup to a liquidizer or food processor (in batches if necessary) and process until smooth.

5. Return the soup to the pan and reheat. Stir in the fromage frais.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 637Calories from Fat 369

 % Daily Value*

Total Fat 42 g64.6%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 422 mg17.58%

Total Carbohydrates 46 g15.3%

Dietary Fiber 8 g32%

Sugars 11 g

Protein 28 g56%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet