Mushroom Soup
Mushroom Soup
This delicious soup has a beautifully rich broth and is super easy to make. If you want a vegan version, just substitute the butter for olive oil and leave the cream out.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp unsalted butter or olive oil
- 2 cloves garlic, minced
- 2 small onion, finely chopped
- 500g mushrooms, chopped
- 2 tbsp plain flour
- 4 cups vegetable or chicken stock
- 2 tbsp heavy cream (optional)
- ¼ tsp fine sea salt, or to taste
- ¼ tsp ground black pepper, or to taste
- Sautéed mushrooms, to garnish
- Parsley, to garnish
Method
- Heat the butter or oil in a large pan over medium-high heat. Add the garlic and onions and cook for 5–6 mins until softened
- Add the mushrooms and cook for another 3–4 mins until browned.
- Add the flour to the pan and stir to coat the mushrooms, then add the stock. Bring to the boil, reduce the heat and simmer for 10–15 mins.
- Blend using a hand mixer until smooth then add the cream if using.
- Season as required and garnish with sautéed mushrooms, parsley and parmesan cheese.
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