Posts Tagged ‘Mushroom Soup’

There I was thinking I have already posted this recipe years ago, so making this tonight I had a look and yep, not shared this one yet!

mushy soop

The Vegan option, as well as the milk instead of pouring cream, are all my own adaptions. This is a great recipe that can be changed to suit your own needs or taste as I discovered when tasting it before the blending stage …

What’ needed:

  • 500g Mushrooms, I recommend mixing two varieties,
  • 50g soft butter (Use oil for vegan version),
  • 1x Onion Chopped,
  • 1 Ltr Vegetable Stock (powdered stock makes 1 ltr with 4x level teaspoons),
  • 150ml pouring cream or full cream milk (Skip step for Vegan recipe),
  • 3x tbsp general flour,
  • Salt and Pepper,
  • Garnish with chopped parsley,

Method:

  1. Chop the mushrooms and cook for 5 min’s in half of the butter / oil, chop your onion whilst cooking the mushrooms.
  2. Remove the mushrooms from the pot with a spoon leaving as much of the juice in the pot, now add rest of the butter . oil, the onions and cook for a few min’s.
  3. Add in one tablespoon of flour whilst stirring the onions, keep adding until all three tablespoons have been added, keep stirring and cook for 1-2 mins,
  4. Add in the 1ltr of Vegetable Stock, the mushrooms and cook for 10-12 min’s, afterwards, remove and blend until smooth (Skip this step if you prefer a textured/ chunky soup) – Vegans stop here, serve with some chopped parsley, check the taste and add in salt / pepper if necessary and enjoy!!
  5. Add in the pouring cream or full cream milk together with the blended soup, return to the pot and cook for a further 5mins or so, check your seasonings and serve with chopped parsley … this recipe, as with most soup recipes, goes very well with buttered French Bread

Notes:

Some brands of Vegetable Stock can be quite salty so you could find you don’t even have to add any salt to the soup! A healthier brand I use and recommend is Marigold Organic Swiss Buillon.

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