Cream of Eggplant and mushroom


  • 1 tbsp. olive oil
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 2 cups sliced mushrooms
  • 2 cups eggplant, peeled & cubed
  • 1 tsp dried oregano
  • 4 cups chicken stock
  • ½ cup whipping cream
  • Salt & pepper to taste


  1. In a medium pot combine oil, onion, celery, mushroom and eggplant. Cook over medium heat until onion and celery are tender and soft.
  2. Add oregano and chicken stock, and bring to a boil.
  3. When broth boils, reduce heat to a simmer. Cook covered until vegetables are tender.
  4. Let cool slightly, then puree in blender with cream, adding salt and pepper to taste.
  5. Transfer creamy mix back to pot. Serve hot.

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