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.

Sunday Soup

Sunday is the day I try to clear out our refrigerator.  I usually find some   tired and limp veggies lurking  in the fridge and absolutely hate wasting them. Sometimes we buy packets of herbs for dishes we make during the week and often find that there is a bit leftover. A ll my leftover herbs go into my wholesome Sunday soup.  Shiv and I try to make our soups interesting.  He is a lot better than I am.  I admit defeat when it comes to finesse.  I am the pedestrian home cook and he is more  the chef.  My soup last Sunday had Moroccan flavours and a lot of vegetables which were saved and used before they rotted and had to be thrown away.

I am not going to write a specific recipe for the soup because one can use any vegetable lying around in their refrigerator.  I used carrots, parsnips, broccoli, radish  green peppers, celery, potatoes, mushrooms, onion, tomatoes, mint, fresh coriander a few curry leaves and garlic.  I sautéed onion and garlic in a bit of butter.  Just as they softened,  I added a bit of salt and two teaspoons of Moroccan Rose Harrissa paste, a teaspoon of cumin powder and then all my vegetables and herbs.  I  then added about a liter of water and two vegetable stock cubes and cooked the vegetables till they were soft enough to be blended.  Once blended I poured enough water to get it to my desired consistency and brought to a boil.  For the garnish,Image I sautéed fresh Rosemary  in butter. I served the soup with a dollop of soured cream with the Rosemary butter drizzled on top.  A delicious and healthy way to use up all my veggies.