Mushroom Soup with Crispy Sage

Recipe by Vikki Leng

Now that the colder months have set in, warm yourself up with a hearty winter soup made with creamy mushrooms and sprinkled with crispy sage. Serves 4 – 6

  • 2-3 tsp olive oil
  • 1 onion, chopped
  • 500g flat or swiss brown mushrooms, sliced
  • 2-3 nice big juicy garlic cloves, chopped
  • 2 cups vegetable stock
  • 2 cups milk (see Tip)
  • 50g blue cheese (see Tip)
  • Pepper
  • 8-12 medium-large sage leaves
  • Oil for frying such as grape seed oil
  1. Heat a large saucepan over medium-high heat, add oil and stir-fry the onions 1 minute. Reduce the heat, cover and cook the onions gently over low heat until translucent, 2-3 minutes.
  2. Add the mushrooms and garlic, increase the heat to high and stir-fry for 1 minute. Reduce the heat to low-medium, cover and ‘sweat’ the mushrooms for 2 minutes.
  3. Add enough stock to almost cover the mushrooms and bring to the boil, stirring. Reduce the heat, cover and simmer until the mushrooms are tender, about 5 minutes.
  4. Using a blender, blend the mushroom mixture until smooth with the milk, 4-5 of the sage leaves, blue cheese and pepper. Return the soup to the saucepan and reheat gently, stirring occasionally.
  5. To make the crispy sage leaves: Heat 1-2 cm oil in a small saucepan. When hot add the remaining sage leaves two at a time and cook until they shrivel about 1 minute. Quickly remove from the oil and drain well on paper towel.
  6. Ladle the soup into serving bowls, crumble the sage leaves over and serve at once.

This recipe makes about 6 cups soup.
For a vegan alternative use soy milk instead of cow’s milk and replace the blue cheese with 1/3 cup walnuts or a few drops of truffle oil.

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