Mushroom, Celery and Garlic Soup Recipe


Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelVery Easy
Health IndexHealthyServings4
VegetarianMain Ingredient
Interest Group


 Chopped mushrooms12 Ounce (350 Grams Or 3 Cups)
 Celery sticks4 , chopped
 Garlic3 Clove (15 gm)
 Dry sherry/White wine45 Milliliter
 Chicken stock1 1⁄4 Pint (750 Milliliter Or 3 2/3 Cups)
 Worcestershire sauce30 Milliliter (2 Tablespoon)
 Grated nutmeg1 Teaspoon
 Salt To Taste
 Black pepper To Taste
 Celery leaves6 (For Garnish)

Nutrition Facts

Serving size

Calories 115 Calories from Fat 24

% Daily Value*

Total Fat 3 g4.2%

Saturated Fat 0.89 g4.5%

Trans Fat 0 g

Cholesterol 4.5 mg

Sodium 544.3 mg22.7%

Total Carbohydrates 16 g5.4%

Dietary Fiber 2.9 g11.4%

Sugars 6.8 g

Protein 7 g14.9%

Vitamin A 9.2% Vitamin C 12.4%

Calcium 6.5% Iron 8.4%

*Based on a 2000 Calorie diet


1. Place the mushrooms, celery and garlic in a pan and stir in the sherry or wine. Cover and cook over a low heat for 30-40 minutes, until tender.
2. Add half the stock and puree in a food processor or blender until smooth. Return to the pan and add the remaining stock, the Worcestershire sauce and nutmeg.
3. Bring to the boil, season and serve hot, garnished with celery leaves.