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A warm and delicious mushroom soup is a perfect addition to your home menu, especially on chilly days.
This creamy concoction is not only comforting but also packed with flavour.
To get started, you’ll need fresh mushrooms — button, cremini, or shiitake all work wonderfully.
Begin by sautéing a diced onion and some garlic in butter until they become fragrant and golden.
Prep Time: 20 minutes
Cook Time: 30 minutes
Serves: Six
Ingredients
- 15 ml olive oil
- 40 g butter
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 leek, sliced
- 1 large sweet potato, peeled and chopped
- 45 ml dry sherry
- 15 ml miso paste*, optional
- 200 g portabellini mushrooms, sliced
- 200 g button mushrooms, sliced
- 750 ml vegetable stock
- 15 ml chopped thyme leaves
- 125 ml cream
To Serve:
- cream
- fried mushrooms
- fresh thyme leaves
- *Miso paste adds a delicious savoury richness to the soup
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Instructions
- Ladle the soup into bowls, drizzle with extra cream and garnish with pan-fried mushrooms and fresh thyme.
- Heat the oil and half the butter in a large pan over a low heat. Add the onion, garlic and cook for 7 minutes.
- Add the leek and sweet potato and cook for 5 minutes. Stir in the sherry and miso paste.
- Reserve 50g of each mushroom and add the balance of the mushrooms to the pot.
- Cook for 3 minutes.
- Add the stock and thyme leaves. Bring to a boil, then simmer for 10 – 15 minutes.
- Remove the pan from the heat and cool. Blend in a blender, return the soup to the pan and reheat, adding the cream seasoning to taste.
- Meanwhile, melt the remaining 25g of butter in a frying pan over a medium heat. Fry the reserved mushrooms until golden and browned.
Recipe supplied by: mushroominfo.co.za
