mushrooms and this mushroom soup is so quick and easy that it's perfect for a
winter week night. I came home late after work tonight, quickly grabbed a few
things from the shop, chopped up the mushrooms and 10 minutes later the soup
was simmering away.
This is one
of those recipes that I discovered years ago on the internet and every winter I
get a craving for it. It's also quite healthy and if there are left overs they
make for a great take-to-work lunch as it's filling but won't put you to sleep
like a bowl of pasta for lunch.
Get your pot
out and start cooking!
1 cup fresh
shiitake mushrooms, roughly sliced
2 cups white
button mushrooms, roughly sliced
extra-virgin olive oil or unsalted butter
unbleached white flour
1 tsp sea
ground black pepper
parsley, finely chopped
To make the
soup, trim the stems of the shiitakes, discarding any woody stems. Chop the
shiitake and button mushrooms and set aside. In a heavy-based pot, heat the oil
or butter, then add the flour and cook over a low heat, stirring continuously
for about 5 minutes or until toasted and fragrant.
Add all the
mushrooms, stirring well, then pour in the vegetable stock. Whisk until
thoroughly combined and simmer for 10 minutes with a sprinkling of sea salt.
top with pepper and a healthy sprinkling of chopped parsley.