I love
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!
Chunky
Mushroom Soup
1 cup fresh
shiitake mushrooms, roughly sliced
2 cups white
button mushrooms, roughly sliced
2 tbsp
extra-virgin olive oil or unsalted butter
2 tbsp
unbleached white flour
6 cups
vegetable stock
1 tsp sea
salt
Freshly
ground black pepper
2 tsp
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.
Once ready,
top with pepper and a healthy sprinkling of chopped parsley.
