Almond and Mushroom Soup

Recipe by
Total Time:
15-30 mins
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Boil Recipe
Difficulty: Medium

Take a look at more Soups-Stews Recipes. You may also want to try Curried Carrot and Apple Soup, Healthy Spinach Soup, Easy Chicken Noodle Soup, Festive Yakhni Shorba

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  • Toasted almonds, blanched - 1.75 cups
  • Vegetable stock - 4 cups
  • Small spring onions, chopped - 2
  • Salt and pepper to taste
  • Plain flour (maida) - 2 tbsp
  • Butter, softened - 2.5 tbsp
  • Thinly sliced mushrooms, sauteed in 1.5 tbsp butter until we ll-browned - 250 gms
  • Chopped celery - 1/4 cup
  • Thick cream - 1 cup
  • Chopped chives - 1 tsp

How to Make Almond and Mushroom Soup

  • Blanch the almonds, peel and toast them on a dry shallow pan.
  • Grind the almonds to a paste. Keep aside.
  • In a deep saucepan, mix the almond paste with stock and chopped spring onions. Add salt and pepper.
  • Cover and simmer for 18-20 mins.
  • Remove the soup from the fire.
  • Strain the soup to remove the onion and almond pieces.
  • While straining press with the back of a spoon to extract all the flavor.
  • Return the strained soup back to the pan alongwith 1/2 cup of the strained almonds.
  • Blend the flour and butter together until smooth.
  • Heat the soup and bring it to a simmer.
  • Whisk the flour and butter mixture into the soup.
  • Bring the soup just to a boil, stirring continuously until soup thickens slightly.
  • Add the sauteed mushrooms, celery and cream.
  • Stir and remove from fire.
  • Check seasoning. Pour soup into individual bowls.
  • Garnish each serving with chopped chives.