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Mixed mushroom soup with haloumi

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Turn this easy Mushroom soup into something really spectacular with these delicious accompaniments.

  • Serves4
  • Cook time10 minutes
  • Prep time5 minutes
Mixed mushroom soup with haloumi

Ingredients

  • 1 tbs olive oil
  • 200g shiitake mushrooms, halved or whole
  • 822g can baby potatoes, drained, chopped
  • 500g sliced mushrooms
  • 3 cups (750ml) salt-reduced vegetable stock
  • ¼ cup (60ml) Worcestershire sauce
  • 180g pkt chilli haloumi or plain haloumi, cut into 2cm pieces
  • ⅔ cup (160ml) thickened cream
  • 2 tbs rosemary leaves

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Heat the oil in a large saucepan over medium-high heat. Add shiitake mushroom. Cook for 2 mins or until tender. Transfer to a heatproof bowl and cover to keep warm.
  2. Step 2

    Add the potato and sliced mushroom to the pan. Cook for 2 mins or until mushroom is tender. Add the stock and Worcestershire sauce and bring to the boil. Reduce heat to medium. Cover and cook for 5 mins or until the potato is tender. Remove from heat. Cool slightly. Use a stick blender to blend until smooth.
  3. Step 3

    Heat a non-stick frying pan over high heat. Add the haloumi and cook, turning, for 2 mins or until golden.
  4. Step 4

    Divide soup among serving bowls. Drizzle with cream. Top with shiitake mushroom, haloumi and rosemary.


Recipe tip

Serve with Coles Finest by Laurent Toasted Sesame Pane Di Casa Rolls.

    Mixed mushroom soup with haloumi

    Mixed mushroom soup with haloumi
    • Serves4
    • Cook time10 minutes
    • Prep time5 minutes
    Ingredients
    • 1 tbs olive oil
    • 200g shiitake mushrooms, halved or whole
    • 822g can baby potatoes, drained, chopped
    • 500g sliced mushrooms
    • 3 cups (750ml) salt-reduced vegetable stock
    • ¼ cup (60ml) Worcestershire sauce
    • 180g pkt chilli haloumi or plain haloumi, cut into 2cm pieces
    • ⅔ cup (160ml) thickened cream
    • 2 tbs rosemary leaves
      Description

      Turn this easy Mushroom soup into something really spectacular with these delicious accompaniments.

      Method
      1. Step 1

        Heat the oil in a large saucepan over medium-high heat. Add shiitake mushroom. Cook for 2 mins or until tender. Transfer to a heatproof bowl and cover to keep warm.
      2. Step 2

        Add the potato and sliced mushroom to the pan. Cook for 2 mins or until mushroom is tender. Add the stock and Worcestershire sauce and bring to the boil. Reduce heat to medium. Cover and cook for 5 mins or until the potato is tender. Remove from heat. Cool slightly. Use a stick blender to blend until smooth.
      3. Step 3

        Heat a non-stick frying pan over high heat. Add the haloumi and cook, turning, for 2 mins or until golden.
      4. Step 4

        Divide soup among serving bowls. Drizzle with cream. Top with shiitake mushroom, haloumi and rosemary.