Mushroom Soup
Mushroom soup is a really simple soup recipe to make and can be on the table in under an hour. Look out for value packs of mushrooms to use – they don’t need to be perfect looking or all the same shape.
Mushroom Soup
Ingredients
- 50 g butter
- 2 shallots finely chopped
- 2 garlic cloves peeled and chopped
- 400 g mushrooms wiped and roughly chopped
- 600 ml vegetable stock
- Salt and freshly ground black pepper
- 100 ml double cream
- Freshly chopped parsley and finely chopped mushroom to garnish
Instructions
- Heat the butter in a large pan and fry the shallots and garlic for 5 mins until softened but not brown. Add the mushrooms and fry gently for 5 mins, stirring occasionally.
- Pour in the stock and season with salt and freshly-ground black pepper. Simmer for 10 mins until the mushrooms are very tender.
- Remove from the heat and leave to cool for 5 mins, then puree the soup with a stick blender or transfer to a food processor and process until smooth.
- Stir the cream into the pureed soup and heat through gently for 2-3 mins. Adjust the seasoning to taste and serve in warmed bowls garnished with parsley and chopped mushroom.
Notes
For an extra earthy flavour, soak a handful of dried mixed mushrooms in boiling water for 30 mins then add the mushrooms and soaking liquid to the stock.
