Simple Mushroom Soup
This really is a family favourite that takes little time to put together. In our household, we always serve it up with some fresh garlic bread.
This recipe serves 4 or 5 people.
2 tablespoons Extra Virgin Olive Oil
25g unsalted Butter
3 garlic cloves
1 kg Button Mushrooms
2 cups Vegetable Stock
sea salt and cracked black pepper
Preparing the Ingredients:
Finely dice onion. (I prefer to use a Spanish Onion for this soup, but brown or white onions work just as well)
Peel and dice garlic cloves
Clean mushrooms with damp paper towel and slice into narrow strips.
In a medium sized saucepan, add onion and cook for 2-3 minutes (onion should be soft after this) and then add garlic and cook for another 2 minutes.
Add mushrooms and cook for a further 5 minutes until mushrooms are golden brown. Add your vegetable stock and bring to the boil. Reduce heat to low and cover (allowing the soup to simmer lightly) for 20 minutes.
After you have added the stock you will notice that the liquid does not completely cover the mushrooms, this is okay because a considerable amount of moisture will come out of the mushrooms which will make up the liquid amount needed.
Once cooked, remove the saucepan from the heat and mash it all up with a blender. Add your cream and salt and pepper (to taste) and serve.
If you are not able to find button mushrooms, large field mushrooms that have been properly cleaned will work just as well. Be sure to slice them up reasonably small so that they mash up easily.
Garlic bread seems to go really well with this soup and tends to both finish it off nicely, and turn it into a filling meal. Even dedicated mushroom haters fall in to love with this soup.