Recipes
Mushroom Soup
45 mins
45 mins
Serves 4-6
Serves 4-6
One for all the mushroom lovers! You can use any of your favourite mushrooms for this soup, bought, cultivated or foraged. You could substitute the aubergine for swede, turnip or parsnip if preferred.
Our thanks to Anna Valentine for sharing this recipe! Click here for more delicious recipes.
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Ingredients
Mushroom Soup
- 1 aubergine, diced
- 1 tsp salt
- 2 Tbs extra virgin olive oil
- 25g butter, plant-based or dairy
- 1 onion, diced
- 4 Cups (350g) mushrooms
- 1 stick celery, sliced
- 1 small kumara, diced
- 4 cloves garlic, sliced
- 1/4 Cup masala (optional)
- 2 L vegetable stock or water with 2 tsp vegetable bouillon stock powder
- 2 tsp fresh or dried thyme leaves
- 1 stick rosemary, finely chopped
- 1/3 Cup hazelnuts or walnuts, roughly chopped (optional)
- 1 tsp salt
- 1/2 tsp cracked black pepper
- 1/3 Cup parsley, finely chopped
- 100g blue cheese, diced (optional)
Sautéed Garlic Mushrooms
- 2 Tbs extra virgin olive oil
- 25g butter, plant-based or dairy
- 4 cloves garlic, sliced
- 4-6 button, swiss brown or small portabello mushrooms, thick slices
- a pinch of salt
- 1/4 tsp pepper
- 1/4 Cup parsley, finely chopped
Directions
Mushroom Soup
- Gather your ingredients and prepare the aubergine in a colander. Sprinkle with salt and leave to drain while you are preparing the vegetables.
- Place a large pot on high heat and add the olive oil and butter.
- When the butter is melted add the onion, mushrooms, celery, kumara, garlic and the aubergine, which has been patted dry with a clean tea towel or similar.
- Sauté for two minutes then add the masala, stir through, then add the vegetable stock, rosemary, thyme and nuts, cover and bring to a boil then turn down to a simmer for 20 minutes.
- Season and stir through the parsley and blue cheese if using.
- Remove from the heat and cool, if necessary, before blending. Blend until very smooth and bring back to a simmer before serving.
- Top with sautéed garlic mushrooms and a sprinkle of parsley and a lick of cashew cream.
Sautéed Garlic Mushrooms
- Gather your ingredients and pop a pan on a high heat.
- Add the olive oil and butter. When the butter is melted add the mushrooms and sauté for two minutes, then turn the heat down to medium and add the garlic.
- Sauté for a further two minutes, then add a dash of water, seasoning and the parsley.
- Cook for a further minute and remove from the heat.
- Serve on top of the mushroom soup.
