I made this soup last week as some friends were coming to dinner and I wanted a warming starter for a cold January evening. Served with some lovely organic bread, crisped up under the grill or in the oven, you can't go wrong!
For years, I used flour to thicken mushroom soup but this doesn't need any. It's full of flavour and goodness yet creamy and smooth too!
You can use any variety of mushrooms. I normally go for the open cap varieties. The dark gills give the soup a rich colour and intense flavour.
About 500g mushrooms
A knob of dairyfree margarine
1 large onion, peeled and chopped
1 small leek, sliced
1 small potato, peeled and diced
2 cloves garlic, chopped
2 tbsp olive oil
1 organic vegetable stock cube (Kallo)
750ml boiling water
About 250ml unsweetened soya milk
A few chestnut mushrooms and some
chopped parsley to garnish
Melt the margarine with the olive oil in a large pan, add the sliced leek, diced potato, chopped onion. Cover and cook for a few minutes then add the chopped garlic. Stir well and continue to cook for a couple more minutes.
Add the mushrooms to the pan and stir. Cover and sweat until they have started to cook down a little.
Dissolve the stock cube in the hot water. Pour into the pan and simmer for about 20 minutes.
Allow the soup to to cool a little then, using a hand blender, whizz until completely smooth. Alternatively transfer the soup to a blender and then return to the pan.
Add enough soya milk to make a smooth creamy consistency. Taste and check for seasoning and flavour.
For special occasions, I sometimes add a tablespoon of sherry.
As a garnish, quickly fry some sliced chestnut mushrooms in a little olive oil, season with salt and pepper. Stir in some chopped parsley and then spoon a little of the mixture into the middle of the soup.
Serve with crispy bread for a delicious winter lunch!
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