Best Ever Mushroom Soup

PREP TIME: 10 Min

COOK TIME: 40 Min

SERVES: 6

  • 2 tablespoons butter and/or olive oil
  • 500g Portobello or button mushrooms, chopped
  • half a teaspoon salt
  • 1 small onion, finely chopped
  • 1 stick celery, finely chopped
  • 1 small leek, sliced
  • half a lemon, zest and juice
  • 1 clove garlic, crushed
  • 2 sprigs thyme or oregano
  • 250g floury potato (agria), peeled and cut in small cube
  • 1 litre mushroom, vegetable or chicken stock
  • 150mls cream, optional

Method

  1. Heat the butter or oil in a large saucepan over a medium heat and add the mushrooms and salt and cook for 10 minutes, stirring.
  2. Add the onion, celery, leek, lemon zest, garlic and thyme and cook, stirring for a further 10 minutes.
  3. Add the potato and stock and bring to the boil.
  4. Taste and season with salt and pepper (if you have a salty stock you wont need more).
  5. Reduce to a simmer and cook for 15 minutes until the potato is tender.
  6. Remove the herb sprigs.
  7. Process to a blended soup, using a stick blender or in a blender or food processor.
  8. Stir through the cream if using for a creamy mushroom soup. Heat before serving.

Serving Suggestions.

Use Portobellos for an intense flavour or button if you like a milder soup.

MADE WITH

Small Portabello Mushrooms
Small Portabello