I love mushrooms and this mushroom soup is so quick and easy that it’s perfect for a winter week night. I came home late after work tonight, quickly grabbed a few things from the shop, chopped up the mushrooms and 10 minutes later the soup was simmering away.
This is one of those recipes that I discovered years ago on the internet and every winter I get a craving for it. It’s also quite healthy and if there are left overs they make for a great take-to-work lunch as it’s filling but won’t put you to sleep like a bowl of pasta for lunch.
Get your pot out and start cooking!
Chunky Mushroom Soup
1 cup fresh shiitake mushrooms, roughly sliced
2 cups white button mushrooms, roughly sliced
2 tbsp extra-virgin olive oil or unsalted butter
2 tbsp unbleached white flour
6 cups vegetable stock
1 tsp sea salt
Freshly ground black pepper
2 tsp parsley, finely chopped
To make the soup, trim the stems of the shiitakes, discarding any woody stems. Chop the shiitake and button mushrooms and set aside. In a heavy-based pot, heat the oil or butter, then add the flour and cook over a low heat, stirring continuously for about 5 minutes or until toasted and fragrant.
Add all the mushrooms, stirring well, then pour in the vegetable stock. Whisk until thoroughly combined and simmer for 10 minutes with a sprinkling of sea salt.
Once ready, top with pepper and a healthy sprinkling of chopped parsley.
(Adapted from Tony Chiodo’s recipe)