Ahhhhh the good old mushroom soup; so warming and cosy — perfect for the upcoming colder Autumn days especially with warm crusty bread. I can’t put my finger on why mushroom soup is just so perfect, but it is my ultimate favourite and here is a recipe to bring the goodness of the humble mushroom to a dish near you.
2 people (2 bowls)
You will need…
🌸 3 large Portobello (Agaricus Bisporus) mushrooms, alternatively 250g button mushrooms
🌸 1 garlic clove/or/ 1 1/2 tbsp garlic purée
🌸 1 large leek
🌸 1 small onion
🌸 1 potato (optional)
🌸 Vegetable stock cube
How to make:
1) In a large pan with a drop of oil, fry the chopped leek and onion with the garlic/garlic purée until soft. Add the chopped mushrooms and cook for 10 minutes.
2) In a jug, mix the stock with 500ml of boiling water and add to the pan. Leave to simmer for 10-15 minutes.
3) In the meantime I f you want to add a potato to thicken the soup, microwave it for 3 minutes, turn, then another 3 minutes (be sure to stab the potato several times before microwaving so it doesn’t explode).
4) Blend the soup (and the potato) in a food processor until smooth. Pour into a dish and serve with fresh parsley.
It’s so easy to make and I think it’s so much more gratifying to make it from scratch, rather than reach for a shop-made tin. It has to be home-made as the smell of fresh cooking fills your kitchen; it’s so warm and inviting and cosy and like I said, perfect for colder days.