Easy mushroom soup with pistachio spread

pistacio mushroom soup

Easy mushroom soup with pistachio spread

An easy and comforting mushroom soup recipe made with mushroom, rice and pistachio spread
Prep Time 15 minutes
Cook Time 40 minutes
Course Main Course
Servings 8


  • 750 g various mushrooms cut in small cubes
  • 1 onion chopped
  • 300 g green onion sliced thinly
  • 100 g soup rice
  • 100 g silverbeatleaves cut roughly
  • 1500 ml vegetable broth
  • 100 g Kelyfos Pistachio paste (crunchy)
  • 2 lemons just the juice
  • salt & pepper
  • fresh dill chopped finely


  • Place a deep pot on medium heat and when it heats up saute the mushrooms in two batches till they are golden with a bit of olive oil.
  • Remove the mushrooms from the pan, add a bit more olive oil and add the diced onion.
  • Saute it for a few minutes and then add the fresh onions, the rice, silverbeet leaves and saute for a few more minutes till the greens get wilted.
  • Add the broth and let the soup simmer on low heat for 30 minutes.
  • In a bowl, we mix the Kelyfos spread with the lemon juice and we add a few ladles of the soup and mix them well with the spread and lemon juice.
  • Off heat we add the bowl contents back to the pot and mix till combined.
  • Season with salt and pepper, taste, add the dill and serve.
Keyword mushroom, mushrooms, pistachio spread, rice, soup