Mushroom soup is a comforting and hearty dish that’s perfect for warming you up on rainy autumn days. Not only is it easy to make, but it’s also a crowd-pleaser that even the pickiest eaters will love (except for those who hate mushrooms, of course).
To make this mushroom soup, you’ll need a few simple ingredients, including mushrooms, potatoes, butter, and cream. I recommend using one big potato for this recipe, but you can also use smaller ones like the ones I got in my Oddbox delivery this week. Simply peel and chop the potatoes, and then add them to a pot with some water or vegetable stock.
While the potatoes are cooking, fry the mushrooms separately in butter and cream to give them a richer, more complex flavor. Once the potatoes are tender, add the fried mushrooms to the pot and blend everything together until smooth.
This mushroom soup is filling and satisfying, thanks to the potatoes that make it extra creamy and hearty. It’s perfect as a main course or as a starter to a larger meal. Plus, it’s a great way to use up any mushrooms you have on hand before they go bad.
Shall we get on with the recipe then!
Ingredients:
300g closed cup mushrooms
1 large potato or a couple of small ones
1 large or 2 smaller yellow onions
2 garlic cloves, crushed
400ml vegetable stock
100ml cream
1tsp dried rosemary
1 bay leaf
To start, chop an onion and fry it in olive oil in a large saucepan until it’s softened. Then, add garlic and fry for another 2 minutes. While the onion and garlic are cooking, peel and cube a potato and add it to the saucepan. Fry the potato until it gets some color on it.
While the potato is frying, cut up the mushrooms and fry them in some butter in a separate saucepan. Once the mushrooms have softened, add rosemary, cream, and bay leaf and let simmer. When the potatoes have gained some color, add the stock and boil until the potato is soft.
Once the potatoes are ready, take the bay leaf out of the mushroom mixture and mix the mushrooms with the potatoes. Blitz everything until completely smooth and creamy. Serve hot with a slice of crusty bread on the side.
Enjoy!
Green thumbed swede 