This is genuinely one of my favourite recipes. I like to think of it as a good all-rounder as it’s perfect for the family to enjoy, or to be served as a starter for a special occasion. It even takes the credit for convincing a few mushroom-hating friends of mine to try some more mushroom based recipes!
Underneath you will find the ingredients needed for this recipe, and don’t forget you can refer to the conversion tables tab in the menu for all measurements.
You will need:
600g mixed mushrooms, sliced
I medium onion, diced
4 garlic cloves, finely sliced or 2tsp minced garlic
2 sticks celery, sliced
1½ litre chicken or vegetable stock
1 handful fresh parsley leaves
1 handful fresh thyme leaves
75-100ml pouring cream
2 tbsp olive oil
Salt and pepper to season
- Heat the oil in a large pan over a medium heat
- Cook the mushrooms, garlic, celery, onions and herbs until soft
- Pour in the stock and bring to the boil over a medium-high heat
- Once boiling, turn down to low and simmer for 15 minutes
- Leave to cool for around 30 minutes
- Add a pinch of salt and pepper and blend
- Reheat the soup and season to taste
- Thoroughly incorporate the cream and dish up
- Serve with a freshly baked ciabatta or crusty white loaf
A note about the ingredients –
I try to use as many types of mushrooms as I can get my hands on. Shiitake mushrooms have a really strong earthy flavour whereas button mushrooms and oyster mushrooms have a more subtle flavour. Along with these I use yellow oyster, shimeji, enoki, and chestnut varieties.
This recipe originally called for only three cloves of garlic. I added more because I personally love garlic, but at some point it starts to feel as though you’re trying to ward off vampires or attract the french. So I leave the garlic dosage in your hands!