Wednesday, November 14, 2012

Mushroom Soup

It's terribly cold and wet here in Galway at the moment - I can't wait to go back to my NZ summer (and I am crossing all my fingers that the south actually gets a proper summer). Cold weather calls for soup and today I have something that was completely new to me, but will now have a regular spot in my recipe repertoire. I've never been a huge fan of mushrooms but I tried mushroom soup some time in the recent past and realised that it's actually really yummy. I had a look at a couple of recipes and liked the look of Jamie Oliver's the best, but he has a tendency to use a lot of things that I just don't have on hand all the time. So I have made up my own recipe, and it was quite good, except it was too chunky. For this soup I would really recommend using a proper liquidising blender, as a stick-blender doesn't really do the trick. A few chunks for garnish are ok but I think the soup would be best if it was mostly a puree. To serve I stirred a spoonful of plain yoghurt through and it added a nice touch of creaminess.

Mushroom Soup

100 grams butter
2 large onion, chopped
600 grams mixed mushrooms, chopped
6 large cloves garlic, crushed
2 teaspoons mixed dried herbs
1 L vegetable stock
Salt and pepper
Plain yoghurt

As I begin to write this recipe I realise that it has all of two steps and is a really simple meal to make. That's the great thing about soups. The first step is to melt the butter in a large saucepan, then add the onions and mushrooms and cook on a medium heat until the onions are soft.

Next, add the garlic, herbs and vegetable stock and simmer for about a half hour. Then puree the soup in a blender, season really well with salt and pepper, and serve with a dollop of yoghurt (or cream, or sour cream).

1 comment:

  1. What a wonderful looking soup! Looks like real comfort food for the winter. Pinning this one


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