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Mixed mushroom soup with haloumi recipe
Mixed mushroom soup with haloumi recipe
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Prep Time:
Cook Time:
15 minutes
Total Time:
15 minutes
Elevate mushroom soup with gourmet toppings.
Ingredients:
  • 200g shiitake mushrooms, halved or whole
  • 822g can baby potatoes, drained, chopped
  • 500g sliced mushrooms
  • 750ml vegetable stock
  • 60ml worcestershire sauce
  • 180g pkt chilli haloumi or plain haloumi, cut into 2cm pieces
  • 160ml cream
  • 40.00 ml rosemary leaves
Instructions:
  • In a large saucepan over medium-high heat, heat the oil until shimmering. Add the shiitake mushrooms and sauté for 2 minutes until tender. Transfer to a heatproof bowl, cover, and keep warm.
  • Place the potato and sliced mushrooms in the pan and sauté until the mushrooms are tender. Pour in the stock and Worcestershire sauce, bring to a boil, then simmer on medium heat. Cover and cook until the potatoes are tender. Remove from heat, let it cool a bit, then blend until smooth using a stick blender.
  • 1. Preheat a non-stick frying pan over high heat until sizzling. Cook the haloumi for 2 minutes, flipping once, until beautifully golden.
  • Ladle soup into bowls. Drizzle with cream and garnish with shiitake mushrooms, haloumi, and rosemary.

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