I love mushrooms, so when I cam across this mushroom soup I had to try it.
It took me three goes to get it the way I like it.
I think of Goldilocks and The Three Bears when I think about this soup, the first time I cooked it, it was too thin, the second time, it was too thick, the third time, it was just right.
Now we like to have the soup a little chunky, not super smooth, so I just use a stick blender to blitz the soup up. If you prefer it super smooth blend it in a blender. That is up to you.
I also added thick cream to the recipe, but you can omit that, and just add a dollop of soup cream to your bowl when serving instead, or do both.
You can use different mushrooms, they will vary the flavour of the soup, darker ones will give a richer flavour, lighter ones a more delicate flavour. You can probably mix it up also, I haven't tried to, but I will.
This is a really easy recipe and a really tasty recipe. give it a go, you won't be disappointed.
It took me three goes to get it the way I like it.
I think of Goldilocks and The Three Bears when I think about this soup, the first time I cooked it, it was too thin, the second time, it was too thick, the third time, it was just right.
Now we like to have the soup a little chunky, not super smooth, so I just use a stick blender to blitz the soup up. If you prefer it super smooth blend it in a blender. That is up to you.
I also added thick cream to the recipe, but you can omit that, and just add a dollop of soup cream to your bowl when serving instead, or do both.
You can use different mushrooms, they will vary the flavour of the soup, darker ones will give a richer flavour, lighter ones a more delicate flavour. You can probably mix it up also, I haven't tried to, but I will.
This is a really easy recipe and a really tasty recipe. give it a go, you won't be disappointed.
Recipe
Recipe adapted from Bill Granger's cookbook 'Bills Food'
Serves 4
350g button mushrooms
250g potatoes, peeled and roughly chopped
25g butter
2 tablespoons olive oil
2 garlic cloves, finely chopped
125ml dry white wine
2 teaspoons finely chopped fresh oregano
1 litre chicken stock
1/2 teaspoon vegeta
1/2 cup thickened cream
To serve:
4 tablespoons sour cream (optional)
Using a food processor, and the pulse action, finely chop the mushrooms. Remove the mushrooms and repeat the process with the potatoes. If you don't have a food processor, just chop the mushroom and potatoes with a knife, as fine as possible.
Heat the butter and oil in a large saucepan over medium heat. Add the mushrooms and garlic, season with a little salt and pepper, cook, stirring, for 10 minutes.
Add the potatoes, wine, oregano, stock and vegeta. Bring to the boil, reduce the heat to low, simmer for 25 minutes.
If you are going to blitz it in a blender, let the soup cool slightly, then transfer 375ml to a blender, blitz until smooth (or to your liking), remove and repeat with the remaining soup. If using a stick blender I do it straight away in the saucepan, but be careful as it can splatter, blitz until it is the consistency that you like.
Add the cream to the soup and stir well.
Ladle into serving bowls, top with a dollop of sour cream, if you like.
Serves 4
350g button mushrooms
250g potatoes, peeled and roughly chopped
25g butter
2 tablespoons olive oil
2 garlic cloves, finely chopped
125ml dry white wine
2 teaspoons finely chopped fresh oregano
1 litre chicken stock
1/2 teaspoon vegeta
1/2 cup thickened cream
To serve:
4 tablespoons sour cream (optional)
Using a food processor, and the pulse action, finely chop the mushrooms. Remove the mushrooms and repeat the process with the potatoes. If you don't have a food processor, just chop the mushroom and potatoes with a knife, as fine as possible.
Heat the butter and oil in a large saucepan over medium heat. Add the mushrooms and garlic, season with a little salt and pepper, cook, stirring, for 10 minutes.
Add the potatoes, wine, oregano, stock and vegeta. Bring to the boil, reduce the heat to low, simmer for 25 minutes.
If you are going to blitz it in a blender, let the soup cool slightly, then transfer 375ml to a blender, blitz until smooth (or to your liking), remove and repeat with the remaining soup. If using a stick blender I do it straight away in the saucepan, but be careful as it can splatter, blitz until it is the consistency that you like.
Add the cream to the soup and stir well.
Ladle into serving bowls, top with a dollop of sour cream, if you like.
Enjoy!
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Pin it: www.pinterest.com.au/pin/399413060710741504
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