A Simple but Tasty Mushroom Soup
Recently on one of my trips to the supermarket, I picked up a pack of mixed sized mushrooms selling at an astonishing 69c. I’d been meaning for some time to make a mushroom soup and here was the perfect opportunity. This soup was inspired by a recipe for mushrooms cooked in butter and water by Nigel Slater. The butter really brings out the flavour of the mushrooms so much so that you’ll never cook them any other way ever again! This is a light soup perfect for anyone trying to lose a few post Christmas pounds like myself!
{Serves 4}
Ingredients
- 200g mushrooms, cleaned and roughly sliced
- 1 oz butter
- 2 tbsp water
- 1 onion, chopped
- 1 clove of garlic, chopped
- ½ litre vegetable stock
- ¼ litre milk
- 1 heaped tbsp fresh chopped or 1 tsp dried parsley
- Salt and pepper to taste
Method
- Gently fry the mushrooms in a lidded frying pan in the butter and water for about 10 minutes
- Add the onions and garlic and continue to fry but don’t let the onions or garlic burn
- Add the stock and bring to the boil
- Lower the heat and add the milk
- Add the parsley
- Continue cooking gently for another 10 minutes
- Blitz in a blender or use a hand blender
- Season with salt and pepper to taste.
Variations
For a thicker soup simply reduce the amount of stock.
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Salt, Pepper and a Dollop of Cream 