Mushroom soup – since I was a child, it’s always been my favourite, but I’ve never made it to my own satisfaction, until now!
I’m serving it as a first course this ‘almost-spring-but-don’t-bet-on-it’ evening for dinner, with our friend Tony.
Once again I’m making Jonny’s Nanny’s Wheaten bread to go along with it. Just clink on this link to take you to that recipe.. http://eatingforireland.com/recipe/jonnys-nannys-wheaten-bread/
Let’s give it a go..
- A big high-sided saucepan (this reduces splatters and possible drops of molten soup landing on your dainty hands!)
- A hand blender or food processor
- A measuring jug
INGREDIENTS: This will feed 6 people.
- 25g butter.
- 300g mushrooms, roughly chopped – I always buy the mini-Portobello mushrooms because I like the flavour, but whatever you like/have available
- 1/2 an onion, chopped
- 2 cloves of garlic, chopped
- 100g raw potato, peeled, chopped and well washed.
- Fresh or dried Thyme
- Vegetarian stock – 600mls – I use Vegetable Bouillon powder
- A tablespoonful of Brandy – absolutely optional.
- 200mls full-fat cold milk
- 100mls single or whipping cream
- Some chopped parsley and freshly grated Nutmeg, to serve
- Melt the butter in the pot, then immediately add the mushrooms, onion, garlic, thyme and potato.
- Reduce the heat, cover, and let this cook for 10-15 minutes until the mushrooms have melted down and the rest of the vegetables are softened.
- Add the 600mls of stock, and some finely ground pepper, and stir.
- continue cooking on a low heat until everything is cooked – press a piece of the potato against the side of the pot – it should crush easily.
- Remove the pot from the heat and let it sit for 5 minutes, then blitz with the hand blender until completely smooth.
- Add an optional tablespoonful of Brandy, for special occasions
- Add the milk and cream.
- Taste and adjust the seasoning.
- Serve with some lovely wheaten bread and proper butter
- Some white, mass-produced mushrooms have very little flavour, so I find it’s always a good idea to have a packet of dried porcini or other dried mushrooms in the cupboard – they’re great for adding a little depth of flavour to stews in any case, so some of them added to milder mushrooms will certainly enhance the flavour.
- Mushrooms and truffles go together so well too, so a drizzle of Truffle oil before serving would be a great addition.
- I usually serve this with a some chopped parsley and a light grating of Nutmeg.