Name: Mushroom Soup
Yield: Serves 4
Cuisine: Kenyan
Ingredients: ½ tsp ground coriander; Salt, to taste; 1 litres/32 fl oz/4 cups broth/stock, of your choice; 2 tbsp butter; 1¼ kg/3 lb brown mushrooms (such as baby bella/cremini), washed and roughly chopped; 1 tbsp chives, finely chopped; 1 tbsp heavy/double cream; 2 garlic cloves, chopped; 50 g/2 oz/½ cup croutons; 4 tsp sour cream or heavy/double cream; 1 tsp freshly ground black pepper; 1 onion, roughly chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Spice Collector’s Cookbook

By Vina Patel

Published 2024

About

This recipe is my take on a mushroom soup that I first tasted while on a trip with my family to the Masa Mara Park in Kenya in 2005. We were hungry when we arrived and went to their restaurant. The head chef came out to take our order. Naturally, I asked to see the menu. He smiled ear to ear and said “Mrs Patel, we don’t have menus at Kitchwa Tempo. You and your family can order whatever you like–Indian, Chinese, Thai, Mexican–and we’ll prepare it for you.” I fell in love with the idea as t