I bought a soup recipe book recently, and it has given me tons of soup ideas! Most of the soups have been easy to put together, and this mushroom soup was no exception.
This soup relies heavily on the mushrooms for flavour – there’s not much else in it! I used big flat brown mushrooms, and they made the soup rather intensely, super duper mushroomy.
When I was younger, mum made a lot of soup at home, but it was always Chinese style soups. One of the only exceptions was mushroom soup, and it was pretty good. It was very similar to this one, but I suspect she added a lot more cream to hers! I was happy with the smaller amount of cream in mine though. It gave the soup just a bit of creaminess at the end but wasn’t enough to make it feel heavy and rich.
Adapted from Soups
1 tablespoon butter
1 onion, finely chopped
1kg of flat brown mushrooms, wiped and roughly chopped
2 garlic cloves, crushed
1 litre vegetable stock
2 tablespoons (or more to taste) pouring cream
Salt and pepper
Melt the butter in a large saucepot over medium heat. Add the onion and cook for about five minutes or until soft. Add the garlic and cook for a couple more minutes.
Add the mushrooms and fry for another 5 minutes, then add the stock. Increase the heat and bring to the boil, before turning down to a low simmer.
Let it gently simmer until the mushrooms are soft, and blend using a stick blender until smooth. Stir the cream in and season well with salt and pepper.