Its cold and wet, I want a nice warm bowl of homemade soup. I think soup is the easiest thing to make in the world. Unless you’re trying something fancy, your timings and ingredients don’t need to be precise, just stick whatever you have in a big pan, boil it up and whizz it with the hand blender.
Here’s a recipe for ridiculously easy cream of mushroom soup. I used a big box of reduced mushrooms from the supermarket and they worked a treat.
Ingredients: Serves 4-5
- 50g butter
- 1 garlic clove crushed.
- 500g mushrooms- any variety will do.
- 850ml vegetable stock
- 200ml single cream
- Salt & Pepper to season
Method:
- Clean and quarter your mushrooms.
- Heat the butter in a large frying pan and add garlic and mushrooms.
- Fry for around 5-10 minutes, until they soften and start to brown.
- Add stock. Bring to the boil and then turn heat down and allow to simmer for around 20 minutes.
- Add the cream, season and allow to cook for a few more minutes.
- Allow to cool and then blitz to desired consistency (fyi, this isn’t a particularly chunky soup).
- Add a drizzle of cream and salt and pepper before serving.
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| Low res but still looks delicious, I’m sure you’ll agree! |