Mushroom and tomato soup


Mushroom and tomato soup


  • 500 g of button mushrooms
  • 1 onion
  • 2-3 dessertspoons flour
  • 500 g 100% tomato purée
  • 1 tablespoon sugar
  • cubed feta cheese (optional)
  • finely chopped fresh coriander or basil
  • chicken stock – 1,5 litres
  • oil, salt and pepper

Fry the mushrooms in a little oil. Add salt and pepper to taste. Sprinkle with flour and stir to cook. Pour in the tomato purée and the stock or water. Add sugar and salt if wished.

Put in the whole onion and bring to the boil. Then reduce the heat and simmer for a couple of minutes.

Before serving remove the onion and decorate the soup with feta cubes and chopped herbs.