We are definitely back into soup and stew weather these days. This is a lovely simple recipe for mushroom soup that can be vegan if you swap out the butter and cream for oil and coconut cream.
3 tbsp butter
1 tbsp olive oil
1 onion, roughly chopped
500g chestnut mushrooms, roughly chopped
1 clove of garlic, minced
2 Tbsp flour
1L Carol’s Stock Market Mushroom Broth
1 bay leaf
Single cream, to serve
Flat Leaf parsley, to serve
Heat the butter and oil in a large pan over medium heat, then add the onion and cook until soft, approx. 10 mins.
Increase heat to high and add the mushrooms. Cook for about 3 minutes, stirring occasionally, until softened. Add the garlic and cook further 30 seconds.
Add the flour and stir to combine.
Pour in the Carol’s Stock Market Mushroom Broth then bring the mixture to the boil. Add the bay leaf then reduce heat to medium low and leave to simmer for about 10 mins.
Remove and discard the bay leaf. Remove the pot from heat then either use a stick blender to blend the soup to your preferred texture, or ladle into a heat-proof glass blender jug and do the same (make sure to follow manufacturer’s recommendations on blending hot liquids in blender).
Reheat the blended soup in the pot if needed, then serve with a drizzle of cream and fresh parsley.
This soup can be frozen for up to 3 months.