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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.

Tips:
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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