Recipe: Cream of mushroom soup

Cream of mushroom soup - Soppa kremuża tal-faqqiegħ

Aqra din ir-riċetta bil-Malti: Soppa kremuża tal-faqqiegħ (mushrooms)

Mushrooms are recommended when one is observing a calorie counted diet in order to reduce weight. Choose mushrooms that are small so that the soup remains light in colour when you cream it.

Time: 40 minutes



  • 1 tbsp butter
  • 1 cup carrots, finely chopped
  • ½ cup spring onion, finely chopped
  • 2 cloves garlic, finely chopped
  • ¼ tsp dried oregano
  • 700 g mushrooms, clean and chopped
  • 1 cup white wine
  • 1 ½ cup skimmed milk 
  • 500 ml chicken stock
  • Salt and freshly ground fresh pepper.


  1. In a large saucepan melt the butter and as soon as it start to bubble add the carrots, onion and garlic. Fry for 5 minutes and add the oregano, salt and pepper.
  2. Add the mushrooms and continue to cook for 2 minutes.
  3. Add the stock and wine, bring to the boil and simmer for 3 minutes.
  4. With a slotted spoon, lift half a cup of the vegetables and place to the side for later.
  5. Blend the soup until you have a creamy mixture, add the milk and reheat on a very low heat.
  6. Serve in bowls and garnish with the reserved vegetables.

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