Mushroom Soup
Instructions
Mushroom Soup
Ingredients
Mixed mushrooms
|
372 g |
---|---|
Butter
|
|
Mealy potatoes
|
4 |
Yellow onion
|
1 |
Water
|
300 ml |
White pepper
|
1 pinch |
Cubes vegetable stock
|
2 |
Milk
|
500 ml |
Cooking cream
|
250 ml |
Salt
|
½ tsp |
White wine or squeezed lemon juice
|
2 tbsp |
Chopped fresh chives
|
20 g |
A rich soup recipe to celebrate autumn ingredients
When summer is over and autumn brings chilly days and vibrant colours, what can be more satisfying than a steaming, creamy soup with mushrooms? You can use foraged or store-bought fresh mushrooms of any kind. Just make sure to give them enough time in the pan to develop deep colours and rich flavour.
What to eat with a creamy mushroom soup
You can serve this creamy mushroom soup as a starter at an autumn dinner party. The soup will look great in small bowls or cups, with mushrooms and a pinch of chopped chives or parsley on top. For added flair and flavour, make parmesan chips in the oven and serve on or beside soup. But this soup can just as well be the main dish at a weekday lunch or dinner, served with crusty bread, some cheese, and a seasonal side salad.
How to make mushroom soup without cream
If you want to avoid heavy cream in your soup, there are several options at hand. One is to substitute the dairy vegetable or vegan cream. Another is to add a couple of tablespoons of flour at the end of sautéing your onion and potatoes, creating a roux. The roux will thicken your soup as it simmers, making it extra creamy. You can then adjust the texture using semi-skimmed milk or a veggie milk alternative. A roux can also be made separately and added towards the end of simmering.
How to store leftovers
Leftover mushroom soup is easy to store. Once the soup has cooled, refrigerate it in an air-tight container for up to five days. Or you can choose to freeze the soup for up to two months. Reheat the soup on the hob, adding cream or milk to adjust the texture as needed. Defrost frozen soup in the fridge overnight before reheating.