Monday, July 8, 2013

MUSHROOM SOUP

 mushroom soup, betty bake, supper ideas, recipe, bowl of soup, yum

In the cold weather a bowl of hot soup can be so comforting. This mushroom soup has been such a huge hit in our house and is lovingly asked for on cold weather days. It is often accompanied with thinly sliced, crispy Rye toast smeared with Avocado and season with salt. The avo on the toast
compliments the mushroom so well.

mushroom soup, betty bake, supper ideas, recipe, bowl of soup, yum, porcini, dried mushrooms
 
This recipe is what I threw together after looking at several mushroom soup recipes for an idea and then followed a few ideas but have since made it my own by changing out ingredients and just making it out of my head as I see fit.


mushroom soup, betty bake, supper ideas, recipe, bowl of soup, yum, porcini, dried mushrooms




INGREDIENTS
a glug of olive oil
2 medium onions
1 clove of garlic (finely chopped)
500 grams Button Mushrooms of your choice (mix a whole lot of different kinds) 
Dried Porcini Mushrooms - a small handful (if you can't get then substitute with 2 cups vegetable stock)
Boiling water
1 medium to large sweet potato OR a regular potato (roughly a large cup full of diced potato -be generous)
a small amount of fresh parsley and a small handful of fresh celery leaves - finely chopped
80ml fresh cream (a third of a tub of cream)
salt
pepper




METHOD
Dice the onions and place in a medium pot with the olive oil and soften on a medium heat.
Once the onions have softened add the garlic and let it cook for a minute or two
In a bowl put the dried porcini mushrooms and cover with about 400ml boiling water- leave for 30 minutes to soften. Carry on cooking in the meantime
Clean and slice up the button mushrooms (or mushrooms of your choice) and place them in the pot with the already cooking onion. Stir and allow the mushrooms to soften.
Once the dried porcini mushrooms have seeped for their time - take out of the water but DON'T throw the water way. Cut up the porcini mushrooms and place in the pot.
Scrub clean your potato and cube into dice size and add to the pot.
Add the water from the porcini mushrooms which acts like a stock - or add vegetable stock.
Add the parsley and celery
Top up the pot with boiling water until everything is covered and there is a 1 cm layer of water on top
Bring to the boil and then turn down to simmer for 15 - 20 min
Take off the heat and puree with an electric blender stick or in batched in a blender jug
Once it is all blended add the cream and stir through on a medium heat until desired temperature
Serve in bowls with a dollop of cream and some crispy toast
Enjoy
 

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