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Polish Moorish Mushroom Soup
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Soup Gluten Free
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· Large saucepan
· 2 frying pans
· Chopping board
· Sharp knife
· Blender
· Small jug to transfer soup base into a blender
· Table spoon
· Wooden spatula for mixing/frying mushrooms

1. Cut mushrooms into three different shapes: equally slices, tops and stalks & quarters
2. Chop dill finely. Put aside.
3. Sautee mushrooms with a bit of butter and salt. Then next batch fry mushrooms with butter, but no salt. Mushrooms must be golden.
4. Heat butter in a large saucepan with fresh dill. Add water and the first two batches of sautéed/fried mushrooms.
5. Keep frying/sautéing mushrooms and adding them to the pot. Cook all together.
6. Blend 1/3 of the soup into a creamy consistency and mix with the rest soup with sliced/cut mushrooms.
7. Garnish with fresh dill.

Makes 8-10 serves.
Difficulty: easy but time consuming (about 1 hr including prep and cooking)
Polish Moorish Mushroom Soup
Recipe by
Grace Love
This is one of my favourite soups when it comes to mushrooms...
This simple soup is so delicious that you will be surprised how quickly it disappears.
· 1 bunch fresh dill (chopped with stalks)
· 4kg mushrooms
· Vegan butter/margarine
· Salt
Grace Love is an International Author and Award Winning Chef.

She's Executive Chef at Bliss Organic Cafe in South Australia.
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