Mum’s Legendary Mushroom Soup

Recipe:

This recipe was something my mum used to make for dinner parties and also for Family meals when I was growing up.

Hers was a more decadent version with lashings of double cream… but I have adapted it and its still as delicious.

You can use mushrooms that you find in the supermarkets in large punnets, or you can use a mixture of different mushrooms which bring different nutrients. Mushrooms are relatively high in Protein and also fibre as well as bringing other health benefits.

British Chestnut mushrooms for example are high in B vitamins and are Anti-inflammatory.

This is a perfect recipe for batch cooking – Make it as a concentrate without adding the milk and freeze in portions.

Take out of the freezer the night before or you can defrost in the Microwave before adding milk to your preferred texture

You will need

300g (1 Punnet) of Organic closed cup mushrooms roughly chopped

300g (1 punnet) of Organic Chestnut mushrooms roughly chopped

1 large onion chopped

1 clove garlic chopped

1tsp Miso paste

1 organic Mushroom Stock cube (or chicken stock cube / pot)

Generous sprinkle of mixed herbs

Sprinkle of dried Tarragon (optional)

1-2 Tsp White pepper

Ground Black pepper to season

1 pint semi skimmed organic Milk.

1 tbs organic Kefir for garnish

Extra virgin Olive oil

Method:

-In a large saucepan gently fry the onions & Garlic with some olive oil, add all but a handful of the mushrooms and fry for 5 mins until they start to soften and release their liquid.

-Dissolve the stock in a small amount of water (200ml) add to the pan.

-Add miso paste herbs and white pepper.

-Cook down for 20 mins until the mushrooms have released all their juices.

-Using a stick blender or food processor blend the mixture to a smooth thick consistency (you can leave it slightly lumpy if you like some texture.

-If you are eating straight away, add the soup concentrate back to the pan and gradually add the milk heating gently and stirring to combine.

-You can add in the rest of the mushrooms which you may wish to chop a little more first, this gives the soup a lovely texture but is optional.

-Taste and season. Serve with a dollop pf kefir floating on top or drizzle some olive oil.

-If you are making the soup for the freezer don’t add the milk at this stage.

-Place the concentrate in containers in portion sizes and freeze once cool.

-When you want to use the soup defrost and add milk to the texture you prefer.

-Taste and season.

Picture below of my late mum, on the beach at St. Ives. She would have hated this picture, but surrounded by her own baked creations, sums her up quite nicely!