Mushroom soup with cream and herbs

May 5, 2018 Published by Dina Leave your thoughts

Still cool enough here to enjoy a warm bowl of soup and mushroom soup is one of my favourites. You can use a variety of mushroom to add flavour. I like texture so I sauté a few additional mushrooms briefly in olive oil and use as garnish. For a creamy vegan version use cashew cream in the puréed soup or as garnish on top. If you use bay leaves don’t forget to remove them before you purée the soup.

I have been immersed in my travel writing about the South American adventure so haven’t spent much time in the kitchen. Will be my way to the market this weekend so hope to begin doing some serious cooking soon.

Enjoy.


 

 

 

 

 


Ingredients:


4 tablespoons olive oil

2 lb assorted mushrooms, cleaned and chopped (white and brown, shitake, porcini, portobello etc., whatever you have)

1 small onion, chopped

2 garlic cloves chopped

A few sprigs of thyme, leaves stripped (about 2 tablespoons)

1/4 cup sherry, optional

1/3 cup chopped flat leaf parsley

4 cups vegetable broth (or another full flavoured broth), more as needed

Salt and pepper

Cashew cream recipe here


Mushrooms for garnish:


2 tablespoons olive oil

A couple of handfuls of shitake and other mushrooms, sliced,

1 shallot, chopped

1 Garlic cloves, minced

1 sprig thyme, leaves removed

Salt and pepper


Directions:


Heat onion in a soup pot, add onion and sauté until softened but not coloured.

Add garlic and stir until fragrant but not browned.

Add the mushrooms and cook until they begin to release their juices.

Add the sherri if using and cook until it reduces and the alcohol evaporates.

Add the broth and bring to a boil, taste and season with salt and pepper.

Add the bay leaves.

Continue cooking about 15 minutes to blend the flavours.

Remove the bay leaves.

Puree the soup in the pot with an immersion blender.

Add about 1/2 cup of cashew cream if you wish.

To serve pour the soup into bowls and garnish with the extra mushrooms.

Drizzle cashew cream on top.


Mushrooms for garnish:

Heat oil in a skillet, add shallot and garlic and cook briefly.

Add mushrooms and thyme and cook until the mushrooms soften.

Season with salt and pepper. Set aside until serving.


 

 



 

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