Spicy mushroom soup

Spicy mushroom soup.JPG

Serves: 12 shooters


  • 3 tablespoons butter
  • 1 cup chopped red onion
  • 1 teaspoon chopped garlic
  • 1 tablespoon chopped ginger
  • 8 cups cremini mushrooms, coarsely chopped
  • 1/2 cup peeled and chopped Yukon Gold potato
  • Salt and freshly ground pepper
  • 1/2 teaspoon ground ginger
  • 1 teaspoon black pepper
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 4 cups chicken stock
  • 1/4 cup whipping cream
  • 1 tablespoon lemon juice
  • Chives, chopped


Heat 2 tablespoons butter in a large pot over medium heat until sizzling. Add onion and sauté for 3 minutes or until softened. Add garlic and ginger and sauté for 1 minute. Stir in mushrooms, potato and remaining 1 tablespoon butter and sauté for 3 minutes or until mushrooms just begin to soften. Season with salt and freshly ground pepper. Mix together spices and stir into mushroom mixture. Cook for 2 more minutes to release flavours.

Pour in stock and bring to a boil. Reduce heat and simmer gently for 10 minutes or until potatoes are softened. Puree in a blender or food processor until smooth. Return soup to pot over medium heat. Add cream and simmer for 5 minutes.

Season with lemon juice. Add salt and pepper if needed. Serve either hot or chilled in shooter glasses, topped with chopped chives.



A sake martini is a fine theme cocktail for this appetizer (two parts gin or vodka to one part good sake, stirred not shaken). Sparkling wine is versatile and festive – I’d suggest Spanish cava or trendy prosecco from Italy. Grassy Chilean sauvignon blanc is a flexible and affordable white-wine option; for red, try zippy, slightly chilled Beaujolais. Beer-wise, I’d opt for a slightly bitter, refreshing Czech-style pilsner. - Beppi Crosariol