Friday, 5 February 2016

Adventures With Mushrooms: Mushroom Soup

Mushroom soup is not the prettiest of dishes, but it is warming and delicious. You can whip this up for a quick dinner, or serve it up as a starter when you have guests.

Ingredients (serves 2):
  • 2 flat portobello mushrooms
  • 5 cloves of garlic (you can reduce this to suit your tastes)
  • 2 tbsp olive oil
  • 1 small onion
  • 1 pint of vegetable stock
  • Black pepper
  • Dried thyme
  • Dried parsley
You will also need:
  • A hand blender

Chop the onion and mushrooms into rough chunks. Crush the garlic cloves with the flat of your knife blade, then cut finely. Heat the olive oil in a saucepan, then throw all the vegetables in. Cook until everything has softened.

Add the vegetable stock and simmer for five minutes. Then, take the saucepan off the heat and wait for it to cool slightly. With your hand blender, simply whizz the mixture together until smooth. Serve straight from the pan.

And it's as simple as that! You can make this in batches and freeze it, or have a giant bowl to yourself on a cold winter night. I garnish my mushroom with parsley and Worcester sauce, but you can top it with anything you like: croutons, a dash of cream, Parmesan shavings, anything you fancy!

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