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Mushroom Soup

Mushroom Soup

Mushaboom! A quick and easy soup thats delicious all year round and perfect as a light lunch or easy dinner. Get a hit of umami from this simple recipe that can pimped to your own taste or even made into a delicious sauce for pasta or meats. Brilliant for when you have a glut of mushrooms. Serves 4

  

 

 

Ingredients

      • 700 g field mushrooms - chopped
        • 300g small button mushrooms - sliced
          • 2 large brown onions - peeled and finely chopped
            • 4 cloves garlic - peeled and crushed
              • 1 litre stock - vegetable
                • 150 ml white wine -optional
                  • 150ml cream
                    • 1-2 tsp WILD MUSHROOM SALT or to taste
                      • 2 tbs dried tarragon
                      • Chopped fresh parsley to garnish           
                    Directions
                        1. Cook the onions until softened over a low heat with a little olive oil, around 10 minutes. When soft and translucent add the garlic and chopped field mushrooms. Continue to cook until the mushrooms start to release their juices. Add the wine if using, followed by the stock and mushroom salt and bring up to the boil.
                        2. Reduce the heat to low and simmer for 5 minutes. Add the cream and cook for a further 5 minutes. Roughly blend with a stick blender, I like it to be smooth chunky, but this can be to your own preference
                        3. Add the sliced button mushrooms and tarragon, continue simmering until soft, around 3 minutes . Slake the cornflour with a little cold water to make a smooth paste and stir into the soup to thicken, keeping the heat low cook for 1 minute .
                        4. Taste to season, at this point I add black pepper, maybe a little extra WILD MUSHROOM SALT and lots of fresh parsley

                        Try This

                      •  

                        A tiny drip of fresh lemon juice can help to really bring out the mushroomyness
                      • Reduce the stock to 500ml make a mushroom sauce for chicken or steak
                      • Replace one or both onions with leeks
                      • Use leftover mashed potatoes to thicken instead of cornflour
                      • Omit the cream and replace with milk or more stock
                      • Swap out the vegetable stock to chicken or beef
                      • Use dry sherry instead of wine
                      • Use thyme instead of tarragon
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