Perfect for a chilly winter’s day, mushroom soup will give you a nutrition-packed boost as well as warming the cockles of your heart.
And it’s perfect for this far-too-chilly and dangerously stormy weather we are having here in Sydney right now.
Making some soup and baking a cake, whilst wearing my new Ugg boots, is keeping away the mid-winter blues.
So now, this was the first time I ever made mushroom soup, but not the last!
It was so quick and easy… only problem is that not one of the children really enjoyed it. But my veggie husband will love this soup when he gets home.
It’s good to put the adults first sometimes, don’t you think?
And we’ll work on those fussy eater kids, little by little.
- 500 gr mushrooms (I used shimeji and button mushrooms)
- 1 leek
- 1 fat clove of garlic
- 30 gr butter
- 1tbs flour - I used wholemeal but won't next time
- ⅓ cup cream
- 3 cups of veggie stock, or chicken
- 1tbs flat leaf parsley
- Chop mushrooms. I did this in Thermomix for few seconds on speed 7, using spatula to mix them around. Scrape into a bowl.
- Chop leek and garlic. 2 secs at speed 7.
- Saute leeks and garlic with butter until soft. 100 degrees for 4 minutes, speed soft.
- Add mushrooms and saute again for 10 mins. 100 degrees, speed soft.
- Sprinkle the flour over the mushrooms.
- Cook for 1 minute more
- Then pour in the stock and cook for 10 minutes, stirring. Speed soft.
- Make sure you take some time to inhale the lovely smells that are steaming out of the pan/Thermomix
- Blend the soup until smooth. 15 - 30 seconds on 8.
- Stir in cream and parsley, then season with salt and pepper.
Do you make mushroom soup?