Mushroom Soup

0

Mushrooms have so much flavour and are such good value – you can make a fine soup for four people from one punnet. Use parsley or basil or even coriander instead of thyme, skip the carrot if you don’t have one (though it adds sweetness) and fry a clove of garlic with or even instead of the onion. If you have a few dried porcini soak them, fry the porcini with the mushrooms, strain the soaking water and use it as part of the stock.

Serves 4

Ingredients

1 tablespoon olive oil
1 medium onion, peeled and sliced
1 stick celery, sliced finely
1/2 carrot, peeled and chopped into small dice
400g mushrooms (button/field or brown mushrooms), wiped clean, then sliced
4 sprigs fresh thyme
Salt and freshly ground black pepper
800ml chicken or vegetable stock
60ml cream

Instructions

1. Heat the oil in a medium saucepan. Add the onion, celery and carrot and cook for 10 minutes over a low heat until soft and golden.

2. Add the mushrooms and thyme, some salt and black pepper, stir and turn the heat to high and cook until the mushrooms have rendered their liquid and it has evaporated. Add a little more olive oil if you need too.

3. Add the stock, bring to the boil and turn the heat to a simmer. Cook for 15 minutes or until the soup has a good flavour. Blend until smooth. Pour back into the saucepan, add the cream and heat through when required.

Recipe Note
If you have a few dried porcini soak them, fry the porcini with the mushrooms, strain the soaking water and use it as part of the stock.

This recipe has been triple-tested in the gréatfood test kitchen.

YOU MAY ALSO LIKE
Baked eggs with Mushrooms and Parmesan
French Crêpes

Lentil, Feta and Mint Salad with Beetroot Purée
Dutch Fried Tomatoes
Pea soup with Crème Fraîche
Sweet Potato and Cheddar Soup
Parsnip and Cheddar Soup
Borlotti Beans with Tomato, Thyme and Parmesan

Potato, Pancetta, Taleggio and Semi-dried Tomato Gratin
Warm Chestnut Mushroom and Mange Tout Salad
Fennel Slaw
Beetroot with Cumin
Potato and Corned Beef Hash Filo Pie
Barbecue Pork Ribs Recipe
Creamed Chanterelles with Garlic and Parsley
Lentil, Feta and Mint Salad with Beetroot Purée
Pepperonata
Slow Roast Lamb Shoulder
Griddled Plums with Feta Cheese, Maple Syrup and Mint

HOW TO COOK FEATURES
How to make croutons
How to Prepare and Cook Japanese Rice
Can you freeze fresh mushrooms?
How to make Tomato Concasse

 

Related Recipes and Features

Watercress and Garlic Soup Watercress is becoming more available on our supermarket shelves, it is so healthy and fresh tasting and you can mix it with spinach to make it even h...
How to roast a joint of pork The trick to roasting a large cut of pork is to keep the meat moist and to make sure the crackling is crunchy. + How to cook other cuts of pork from l...
VIDEO: How to make chocolate cake with no dairy or eggs A crazy chocolate cake you can make in one bowl. Add any flavouring to the cake from vanilla extract to chocolate extract or cardamom or add crushed n...
Butternut Squash mash So easy! Just simmer butternut squash until it becomes buttery and soft, then mash it with creme frâiche, butter or cream to give it a soft creamy tex...
Tips for making a perfect meat loaf A meat loaf is so versatile: you can eat a slice on top of mashed potatoes with fried onions and gravy; make a meat loaf sandwich, squidging a warm sl...
How to roast cauliflower Roast cauliflower can be blitzed with hot stock and cream to make a soup; served warm as a side dish with roast beef or added to salads. + A quick rec...
Share.
Follow

Follow this blog

Get a weekly email of all new posts.

Email address