Best Ever Mushroom Soup
- Prep Time10 min
- Cook Time40 min
- Total Time50 min
- YieldServes 4
Ingredients
- 2 tablespoons butter and/or olive oil
- 500g Meadow Mushrooms Portobello or White Buttons, chopped
- ½ tsp salt
- 1 small onion, finely chopped
- 1 stick celery, finely chopped
- 1 small leek, sliced
- ½ lemon, zest and juice
- 1 clove garlic, crushed
- 2 sprigs thyme or oregano
- 250g floury potato (agria), peeled and cut in small cube
- 1 litre mushroom, vegetable or chicken stock
- 150mls cream, optional
Method
1
Heat the butter or oil in a large saucepan over a medium heat and add the mushrooms and salt, and cook for 10 minutes, stirring.
2
Add the onion, celery, leek, lemon zest & juice, garlic and herb sprigs and cook, stirring for a further 10 minutes.
3
Add the potato and stock and bring to the boil. Taste and season with salt and pepper (if you have a salty stock you won’t need more). Reduce to a simmer and cook for 15 minutes until the potato is tender.
4
Remove the herb sprigs. Process to a blended soup, using a stick blender or in a blender or food processor.
5
Stir through the cream if using for a creamy mushroom soup. Heat before serving.
Recipe and Tips courtesy of Meadow Mushrooms:
Use Portabellos for a more intense flavour, or use White Buttons for a milder flavor.
When preparing your mushrooms, use a dry cloth or slightly damp paper towel to brush off any dirt. Don’t submerge them in water. Mushrooms act like a sponge so water will be absorbed, which causes the final cooked mushrooms to be squeaky instead of flavourful and browned.
No need to peel your mushrooms before eating – the skin is packed with essential vitamins and minerals.
Yes, you can leave the stalks on – less waste, more goodness!
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