Mushroom Soup

Mushroom SoupI made this for the first time a few months ago when I still didn’t have my camera with me, so I never got to put it up – but it’s about time. It’s an extremely easy soup to make and it only takes a handful of ingredients. It works great as a quick little starter – I made it yesterday for some friends and they all thought it was the best part of the meal! Enjoy!

Ingredients (serves 4)

  • 2 red onions
  • 2 cloves of garlic
  • 2 tbsp vegan margarine
  • 200g forestiere mushrooms
  • 200g chestnut mushrooms
  • 30g dried porcini
  • dried basil
  • dried rosemary
  • 1 vegetable stock cube
  • 40ml oat cream

Preparation (30 minutes)

Slice the onions and put them in a pot on medium high heat with a lot of olive oil and the margarine. Leave to cook with the top on the pot until the onion has become completely soft and turning golden brown. Add all the mushrooms except for the porcini, chopped into very small pieces. Put the dried porcini in a small bowl covered in cold water. Let the mushrooms cook for about 10 minutes, stirring occasionally, then add the porcini with the water from their bowl. Mix and allow to cook for about 5 minutes, then add about 200ml of boiling water. Leave everything to cook for about 10 minutes, then start blending it with a hand blender. Blend until everything is as smooth as possible, and then if it’s a little too solid add some more boiling water. Finally, add the cream, a sprinkling of pepper, and perhaps a few croutons, serve, and eat!

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