Winter Warmers: Mushroom Soup



Soup, it’s something we all look forward to in the chilly winter months and really the possibilities can be as endless as your imagination.  Delicious hearty soups can be made with vegetables you find in your fridge and canned foods in your pantry, not to mention the sometimes forgotten noodle soup options which can be delicious, quick and often low in fat.

Mushroom soup is not something I’ve considered an option before but on a rushed morning a couple of weeks ago I had a personal moment of weakness and brought a pre-made soup from the deli for lunch.  Don’t get me wrong, by no means am I a food snob, or guru, I just get a bit sketched out reading all the extra ingredients and ‘flavouring’ that go into what should be a simple vegetable soup.  As it turns out, my moment of weakness turned into an absolute moment of clarity.  I love mushroom soup.

Immediately I research mushroom soup recipes and ask Mel how she makes hers as I remember she made it once in our flat in Melbourne (secretly I thought it looked rank and didn’t try it).  Taking ideas from here and there I come up with this and I tell you what, it’s glorious.  Not exactly healthy once you’ve added all the naughty bits on top but winter is about the delectable naughties.  You wouldn’t usually sit down with a big bowl of steamy soup any other time of the year, so don’t sweat the small stuff and lap it up (with lots of buttered bread!)

2 tbspn butter
1 tspn flour
Lug olive oil
1 red onion finely chopped
1 tbspn thyme
2 minced garlic cloves
1 cup milk
5-6 Portobello mushrooms cleaned/sliced
400g button mushrooms cleaned/sliced
1 litre stock
1 handful parsley chopped

1. Melt butter first then add flour and continually stir to cook out the flour and make a paste (this is called a roux).  Add olive oil then onion, thyme, garlic and milk and cook on low continually stirring till onions are clear and the ingredients have combined to a nice thick sauce

2. Add all of the mushrooms and cook down on a medium heat for around 10 minutes

3. Add the stock and season.  Bring to boil then turn down and leave to simmer stirring occasionally for 20 minutes

4. I like a chunky soup so blitz half and leave the other half as is.  Return to the pot, add chopped parsley a squeeze of fresh lemon juice and your good to go

This earthy, rich creamy soup is luscious as is but to take it to the next level (I’m all about the next level) I fried off some bacon bits, added a dollop of sour cream and sprinkled with parmesan cheese.  Serve with toast or indulge in a fresh loaf and you’ve reached that next level for sure.


Comments

  1. One sure way to reach that next level is to add a small chunk of blue vein cheese when the soup is done and ditch the sour cream. Just stir in till melted and be blown away by the result. Even people who don't like blue vein think it tastes good

    ReplyDelete
  2. One sure way to reach that next level is to add a small chunk of blue vein cheese when the soup is done and ditch the sour cream. Just stir in till melted and be blown away by the result. Even people who don't like blue vein think it tastes good

    ReplyDelete

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