Mushroom Soup with Paneer


Serves 4



  • 100g butter
  • 500g mushrooms, sliced
  • 1 tsp dried thyme
  • Chicken stock (I used 2 x Continental Stockpot gels + 4 cups of boiling water)
  • 1/2 cup cream
  • Seasoning to taste
  • 300g paneer (I used Gopala), additional butter for frying



In a large pot heat butter over a medium heat until it begins to brown, about 3-4 minutes.  Add the thyme and cook for another minute.

Add mushrooms and stir to coat, then cook until tender, about 5 minutes,  Stir in stock and simmer for another 5 minutes or until the mushrooms are soft enough to blend.


While the mushrooms are cooking cut the paneer into cubes and toss in melted butter in a fry pan for a few minutes.

Blend the soup until it is smooth.  Stir in the cream and prepared paneer. Serve with chopped parsley if desired.

Paneer is high fat and high protein but has little taste. It adds a creamy, chunky texture to the soup, along with the fat and protein to make it a complete meal.