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mushroom rosemary soup

  • Prep Time : 0 m
  • Cook Time : 0 m
  • Ready In : 0 m


1/4 kg mushroom.

2 teaspoons garlic, crushed.

2 tablespoons onion, diced.

1 teaspoon rosemary.

20 g celery.

1 tablespoon olive oil.

Salt to taste.

1 teaspoon black pepper.

6 cups chicken broth.


Heat oil over saucepan, add celery, garlic, and onion and stir for 4 minutes. Add rosemary and mushroom. Heat it until mushroom is cooked.

Pour chicken broth over a pot and heat. Pour the mushroom soup over it, sprinkle salt and boil over medium heat for 20 minutes. Mix the soup by electronic mixer.

Place the soup in serving dishes and adorn with cream.

By AleppoFood team

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