I’ve only very recently started to like mushrooms, and therefore am relatively inexperienced in their tastes and ways. Having heretoforth spurned mushroom soup by reason of its main ingredients, when the formidable Frugal Feeding posted a recipe for Creamy Mushroom Soup, I was intrigued. Although the colour is not as aesthetically pleasing as, say, a nice Beetroot Soup, the taste is quite delicious. A proper autumnal lunch, to serve with an onion bagel or some crusty bread!
I’d imagine it tastes best just after being made, but you can also easily put it in the fridge and pop in a thermos for lunch for the next couple of days.
(serves 4, or can be halved)
500g chestnut mushrooms, sliced
1 onion, diced
3 cloves of garlic, mashed
2 tbsp fresh rosemary or thyme, finely chopped / 1 tsp Tesco Value mixed herbs (sidenote: 16p!)
750ml chicken or vegetable stock
200g full or half fat cream cheese
Olive oil to serve
Salt and pepper if necessary
- Begin by frying off the sliced mushrooms along with the onion, garlic and herbs, in a little olive oil. Cook the mushrooms for long enough to allow them to release excess water –5-7 minutes on a high heat.
- Pour in the stock and bring to a simmer.
- Add the cream cheese and allow it to melt. Simmer for a further 5-10 minutes before serving alongside bread with a drizzle of oil.
- Purée it with a hand blender before serving.