Mushroom Soup
A community recipe by Welsh GirlNot tested or verified by Nigella.com
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You don't need to chop the vegetables very neatly, as the soup is blended at the end - perfect for messy cooks. Recipe is easily doubled for greediness or hoards of people. Chop the onion finely and fry in the butter & oil mix over a medium heat until softened, but not too coloured. Add the garlic and peeled chopped potato and stir around for a few minutes (careful the potato may stick). Add the stock and chopped mushrooms. Top up with a little water if it looks a little low, but remember the mushrooms cook down a lot! Bring to the boil, reduce to a simmer and cook for 20 minutes. Allow to cool a little, then blend in a liquidiser or with one of those hand blenders. The final texture is down to personal preference - I like it a little 'rustic'. Reheat to serving temperature, stir in the parsley, season to taste, and add crème fraîche if required. Serve with warm crusty bread.
You don't need to chop the vegetables very neatly, as the soup is blended at the end - perfect for messy cooks. Recipe is easily doubled for greediness or hoards of people. Chop the onion finely and fry in the butter & oil mix over a medium heat until softened, but not too coloured. Add the garlic and peeled chopped potato and stir around for a few minutes (careful the potato may stick). Add the stock and chopped mushrooms. Top up with a little water if it looks a little low, but remember the mushrooms cook down a lot! Bring to the boil, reduce to a simmer and cook for 20 minutes. Allow to cool a little, then blend in a liquidiser or with one of those hand blenders. The final texture is down to personal preference - I like it a little 'rustic'. Reheat to serving temperature, stir in the parsley, season to taste, and add crème fraîche if required. Serve with warm crusty bread.
Introduction
Warming.. and very easy!
Warming.. and very easy!
Ingredients
Serves: 4
Metric
Cups
- 2 tablespoons vegetable oil (or sunflower oil)
- butter (a knob of)
- 1 medium onion
- 1 clove garlic (a fat clove - crushed)
- 1 medium potato
- 250 grams mushrooms
- 710 millilitres vegetable stock (or chicken stock)
- 1 handful fresh parsley (chopped)
- salt (to taste)
- pepper (to taste)
- 1 tablespoon creme fraiche (optional)
- 2 tablespoons vegetable oil (or sunflower oil)
- butter (a knob of)
- 1 medium onion
- 1 clove garlic (a fat clove - crushed)
- 1 medium potato
- 8⅚ ounces mushrooms
- 25 fluid ounces vegetable broth (or chicken stock)
- 1 handful fresh parsley (chopped)
- salt (to taste)
- pepper (to taste)
- 1 tablespoon creme fraiche (optional)
Method
Mushroom Soup is a community recipe submitted by Welsh Girl and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 3 Others have said
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Posted by jpmchale22 on 1st December 2013
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Posted by zjclark on 31st October 2013
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Posted by sarahmgbrown on 4th October 2013
Show more commentsReally nice and tasty. Made it in a soup maker and it worked well.
lid on I'd imagine, as is most economical
Reduce to a simmer lid on or off?