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Fred Lum/The Globe and Mail

My tester Kristen Eppich suggested soup shooters for a smart presentation. Serve your favourite soup recipe in shooter glasses or small mugs. This classic mushroom soup is spiked with Middle Eastern spices.

Servings: 12 shooters

Ready time: 45 minutes

Wine pairings:

A sake martini is a fine theme cocktail for this appetizer (two parts gin or vodka to one part good sake, stirred not shaken). Sparkling wine is versatile and festive – I’d suggest Spanish cava or trendy prosecco from Italy. Grassy Chilean sauvignon blanc is a flexible and affordable white-wine option; for red, try zippy, slightly chilled Beaujolais. Beer-wise, I’d opt for a slightly bitter, refreshing Czech-style pilsner. - Beppi Crosariol


3 tablespoons butter

1 cup chopped red onion

1 teaspoon chopped garlic

1 tablespoon chopped ginger

8 cups cremini mushrooms, coarsely chopped

1/2 cup peeled and chopped Yukon Gold potato

Salt and freshly ground pepper

1/2 teaspoon ground ginger

1 teaspoon black pepper

1 teaspoon ground coriander

1/2 teaspoon ground cinnamon

4 cups chicken stock

1/4 cup whipping cream

1 tablespoon lemon juice

Chives, chopped


Heat 2 tablespoons butter in a large pot over medium heat until sizzling. Add onion and sauté for 3 minutes or until softened. Add garlic and ginger and sauté for 1 minute. Stir in mushrooms, potato and remaining 1 tablespoon butter and sauté for 3 minutes or until mushrooms just begin to soften. Season with salt and freshly ground pepper. Mix together spices and stir into mushroom mixture. Cook for 2 more minutes to release flavours.

Pour in stock and bring to a boil. Reduce heat and simmer gently for 10 minutes or until potatoes are softened. Puree in a blender or food processor until smooth. Return soup to pot over medium heat. Add cream and simmer for 5 minutes.

Season with lemon juice. Add salt and pepper if needed. Serve either hot or chilled in shooter glasses, topped with chopped chives.

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