Mushroom soup

Fall in love with mushrooms again after you make this fresh batch of soup using an assorted range of mushrooms.  Normally I make soup with closed cup mushrooms but this time I went a bit bizerk in the supermarket aisle and picked up five different varieties.   The net result when combined with other soup staples produced a real flavourful bowl of soup.  It really doesn’t matter what type you use but key is to experiment with different varieties.

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What do I need to make it?

  • 250 gms closed cup mushrooms
  • 250 gms  forestiere mushrooms
  • 100 gms chestnut mushrooms
  • 100 gms wild mushrooms
  • 100 gms Anis mushrooms
  • 1 small onion
  • 3 sprigs of spring onion
  • 2 sticks of celery
  • 1 green pepper
  • 1 carrot
  • 2 red chilies
  • 2 pods of garlic
  • 2 vegetable stock cubes
  • 150 ml soured cream
  • Handful chopped tarragon
  • 3 tbsp olive oil
  • Knob of butter
  • Salt and pepper to taste

How much will I make?

Serves 4

How do I make it?

Prepare all the vegetables by washing them and chopping them into equal size pieces.    Heat oil and butter in pan and saute garlic for a minute (just want to infuse the flavour into the oil).   Add onion, celery, spring onion, green pepper and chili next and stir for 5-8 minutes.   Then add chopped up mushrooms and reduce heat to medium.   Cook this for another 5-8 minutes and then add 2 stock cubes dissolved in 1 cup of warm water.   Bring the soup to a boil and then reduce heat and simmer for 20 minutes.   Blitz the soup in a blender and bring it back to boil – adjust the seasoning.   Add the soured cream and garnish with fresh chopped tarragon.

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