Creamy Mushroom Soup with turkish toast Recipe

Creamy Mushroom Soup with turkish toast


1 tbs olive oil
1 tbs butter
1 onion chopped
1 clove garlic chopped
1/2 kg mushrooms (any sort)
1 cup white wine
1 cup low fat milk
2 cups water
2 vegetable stock cubes

How to make Creamy Mushroom Soup with turkish toast

Heat olive oil and butter on medium heat.

Add onion and fry still slightly softened.

Add garlic and stir for another 5 min.

Add mushrooms and coat in oil, onion and garlic.

Add white wine and cook till mushrooms soften.

Add 1 cup water and vege stock cubes.

Lower heat and simmer to 10 to 15 min.

Add milk and simmer for further 10 min.

Mix 1tbs cornflour and 1 cup water to form a liquid.

Pour into mushroom soup and stir until soup thickens.

Season with salt and pepper.

Adjust flavour an consistency as required. Soup should be able to coat the back of a spoon.

Serve with a drizzle of olive oil and warm turkish bread.

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