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Mushroom Soup

Recipe by Alice In Frames

This creamy mushroom soup by is heavenly!

  • 500g Portobello mushrooms, thinly sliced
  • 1 brown onion, finely chopped
  • 20g butter (approx.)
  • 500ml chicken/vegetable stock
  • 100ml cream
  • Salt flakes & cracked black pepper to taste
  • Dill fronds & finely sliced fresh pine mushrooms to garnish (optional)
  • Crème Fraich (optional)
  1. Sweat the onion in a pan with half the butter on a med-low heat. If the pan starts to to seem dry, add a teaspoon of water to keep from colouring the onion too much. Go slow – this should take at least 10 minutes.
  2. Meanwhile, heat a second pan, and start frying off the mushrooms a little at a time until they start to turn golden, slowly adding the rest of the butter. Remember not to overcrowd the pan, otherwise they’ll sweat (which means the flavor won’t be as sweet).
  3. Heat the stock in a large pot to just below the boil.
  4. When mushrooms and onion are sufficiently fried off, add both to the stock, then use a stick blender (such as a Bamix) to whizz it all together. (as an aside, I did this part in my Thermomix, but if you don’t have one, a stick blender will work just as well, as long as it has a metal compartment – the plastic ones will melt from the heat of the stock)
  5. Add the cream and emulsify this with the stick blender also.
  6. Season to taste
  7. Top your mushroom soup with fronds and fresh mushrooms. And, if you so desire, more cream/crème fraiche.

NB: For an entirely dairy free version of mushroom soup, substitute olive oil and cashew cream instead of the butter and cream

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