Mushroom and Kumara Soup


  • 400g Meadow Mushrooms - sliced
  • 500g Kaipara Kumara - peeled & diced
  • 2 tsp garlic - crushed
  • 1 onion - chopped
  • 1 carrot - peeled and diced
  • 400g can crushed tomatoes
  • 2 Tbsp butter
  • 3 Tbsp flour
  • 6 Tbsp tomato puree
  • 1 L chicken stock
  • 1 bayleaf
  • 100ml cream
  • ½ cup Chive - finely chopped
  • Salt and ground black pepper to taste


Heat butter in a large saucepan, add in onion, garlic and carrot and sauté for 5 minutes.

Add in mushrooms and sauté for 5-10 minutes. Season with salt and ground black pepper.

Add in flour and cook over low heat stirring regularly for 2 minutes. Add in tomato puree and mix well.

Gradually add in chicken stock, stirring well after each addition. Add in crushed tomatoes, kumara and bay leaf.

Simmer for 40-45 minutes, remove from heat and allow to cool.

Puree soup in a food processor or with a stick blender.

Re-heat gently, check seasoning and stir though chopped chives and cream to serve.