Mushroom & Pepperberry Soup
Mushroom & Pepperberry Soup
An earthy, dairy-free but creamy mushroom soup with the delicious flavour of sweet but bitey pepper berries.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 70g dried shiitake mushrooms
- 1½ cups hot water
- 3 tbsp butter or extra-virgin olive oil
- 400g Swiss brown mushrooms, sliced
- 1 onion, chopped finely
- 2 cloves garlic, sliced
- ½ tsp dried or fresh chillies
- 2 tbsp ground pepperberries
- 3½ cups vegetable stock
- 150mL oat milk cooking cream, extra for serving
- Salt & pepper, to taste
- Extra pepperberries, to taste
Method
- Place dried shiitakes in a heat-proof bowl, add in hot water and cover for 20 mins. Carefully remove from water with a slotted spoon and slice. Set water aside.
- On a medium/high heat, heat butter or oil in a large pot. Add all mushrooms, onion, garlic, chilli and ground pepperberries and sauté for 5 mins, or until mushrooms are soft and browned.
- Add in vegetable stock and reserved water from the shiitakes and allow to simmer on a medium heat for 20 mins.
- Remove from heat and add in oat milk cream and stir well.
- With an immersion blender, blend to a smooth consistency Add in extra oat milk cream if needed. You can also split the batch in half and blend in a high-speed blender.
- Add salt, pepper and extra pepperberry to taste.
- Mix up the 400g of mushrooms with a combo of fresh lion’s mane, oyster, enoki or Swiss brown mushrooms.
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