Creamy Mushroom Soup

Creamy Mushroom Soup

Who doesn’t have a love for mushrooms, so divine and surprising in taste and texture? Mushroom soup is especially good, creamy and buttery, and it’s even better on a cold night. Nothing beats it.

Come Mid Autumn, that longing for more warming dishes arrives all of a sudden. One day you are eating cucumber salads and the next day it is rice pudding, risotto and soup. You look outside and the delicious yellow light of Autumn has arrived, bringing its long shadow and the rays of light that play amongst gaps and in-between leaves. And all of a sudden your pantry fills with barley and beans and lentils. Ah yes, Summer is well gone, and Winter cometh. Here we are, twixt and between.

And it is so good. This is one of our first soups of the season this year, and it is this retro recipe, still good in it’s simplicity. Let’s face it though, mushroom soup is never pretty in its brown-ness. So don’t forget to brighten it up with lots of chopped parsley and sprinklings of black pepper.

Are you looking for Mushroom recipes? Try Hot and Sour Soup, Mushroom, Spinach and Blue Cheese Salad, Mushrooms for Toast, Adzuki Beans with Rice and Shiitake Mushrooms.

Or are you seeking some Soup dishes? Try Turnip Soup with Yoghurt and Coriander-Walnut Paste, White Bean Soup, Hungarian Mushroom Soup, Mung Bean Soup with Spinach and Cumin, and Cauliflower Walnut Cream Soup.

Why not browse all of our Mushroom recipes? Or or all of our Soup recipes. Or check out our easy Mid Autumn recipes.

Also, explore recipes from our Retro Recipes series, vegetarian recipes from our first blog from 1995 – 2006.

Creamy Mushroom Soup

Creamy Mushroom Soup

ingredients
300g mushrooms, sliced – use field, brown, button, shiitake or a mix of different mushrooms
1 onion, sliced
2.5 cups vegetable stock or water
1 potato, peeled and diced
1 Tblspn olive oil
knob butter
sea salt and freshly ground black pepper to taste
2 Tblspn chervil or parsley leaves, chopped
1 Tblspn creme fraîche or cream

method
Heat the oil and butter in a large saucepan over medium heat and sauté onion for 5 minutes without browning. Add mushrooms and cook over increased heat for 2 minutes. Add stock, season and bring to the boil.

Add the diced potato and cook rapidly for 15 minutes, adding more stock as necessary to keep the mushrooms covered.

Blend the soup to a puree and return to a clean pan. Reheat until just boiling, adding extra liquid to thin the soup to the desired consistency. Taste and adjust seasoning. Stir in some creme fraîche or cream if using, and garnish with parsley or chervil.

recipe notes and alternatives
Add a little chilli paste with the stock or chopped red chilli with the onions.

For a richer tasting mushroom soup, add 2 or 3 dried porcini and dried shiitake mushrooms to the stock when you re making it.

A drop or two of lemon juice or some finely grated lemon rind enlivens the soup.

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This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2005. It is cross posted on our sister site, Heat in the Kitchen. It appears there as part of the Retro Recipes series of recipes.


Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

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