Creamy Mushroom & Ricotta Cheese Soup

  • Recipe difficulty: Hard
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Course: Soups and starters

This recipe was prepared using Braun’s MultiQuick 7 Hand blender with its blending shaft and 2-cup chopper attachments.


  • 1 lb. cleaned mushrooms
  • 1 onion, about 2 cups when chopped
  • 1 large garlic clove
  • 6 tbsp unsalted butter
  • 2 tbsp olive oil
  • ½ tsn fresh thyme leaves
  • Pinch of cayenne pepper
  • A good pinch of freshly grated nutmeg
  • Juice of 2 lemons, about 3 tbsp
  • ¾ cup ricotta cheese
  • 6 tbsp mascarpone
  • Salt and pepper, to taste

  1. Using Braun MultiQuick 7 2-cup chopper attachment, roughly chop the mushrooms. Set aside. Add the onion and finely chop, set aside and then chop the garlic.
  2. Heat butter and olive oil in a large heavy bottomed frying pan. Add onion to sauté pan. Cook for 2 minutes. Then add garlic and sauté for 1 minute.
  3. Add all but ½ cup of the chopped mushrooms, thyme, cayenne pepper and nutmeg. Simmer over a gentle flame for 10 minutes and add the lemon juice.
  4. Using the Braun hand blender with the blending shaft, start blending slowly increasing constantly to highest power until mixture is smooth.
  5. Fold in the ricotta and mascarpone, along with the remaining ½ cup chopped mushrooms.
  6. Taste and season with salt and pepper. Serve warm with a piece of crusty bread.

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