Winter time is such a perfect season to enjoy all types of comforting and warming food. And to me, one of those comforting things is definitely a big bowl of delicious soup served with buttered crusty bread.
At home, soup is on the menu at least once a week during the colder months (that said, a chilled soup is also lovely in the Summer). We alternate between some of our favourites that I make more regularly: butternut, tomato and leek. I also like to try other recipes every now and then. One that has been added to the list lately is creamy mushroom soup.
At home, soup is on the menu at least once a week during the colder months (that said, a chilled soup is also lovely in the Summer). We alternate between some of our favourites that I make more regularly: butternut, tomato and leek. I also like to try other recipes every now and then. One that has been added to the list lately is creamy mushroom soup.
Mushrooms are one of my favourite handy ingredients to have in the kitchen. Sliced and sautéed in butter with sometimes a bit of garlic, cream and thyme, it’s a perfect staple for a quick addition to brunch or lunch: with scrambled or fried eggs, an omelette, on toast (the version with cream is great for this), with pasta, on rice etc. I also like adding a few slices to a plain cheese pizza or preparing a mushroom risotto if I have more time.
But in the Winter, those delicious mushrooms almost always end up in a creamy soup packed with the earthy flavours of this wonderful ingredient. A huge bowl of it and crusty bread spread with salted butter as my main meal for dinner is something I find very comforting. If I pour smaller servings, I like adding a small selection of cheeses with rustique baguette slices on a side plate (Comté cheese goes so nicely with mushrooms).
The recipe below can easily be made ahead the day before. Imagine coming back from work or a long walk, it is quite cold outside, and you know that all you will have to do is reheat your soup in order to have a wonderful warming dinner. That is what I consider a perfectly cosy moment (which can be repeated with any other delicious soup).
But in the Winter, those delicious mushrooms almost always end up in a creamy soup packed with the earthy flavours of this wonderful ingredient. A huge bowl of it and crusty bread spread with salted butter as my main meal for dinner is something I find very comforting. If I pour smaller servings, I like adding a small selection of cheeses with rustique baguette slices on a side plate (Comté cheese goes so nicely with mushrooms).
The recipe below can easily be made ahead the day before. Imagine coming back from work or a long walk, it is quite cold outside, and you know that all you will have to do is reheat your soup in order to have a wonderful warming dinner. That is what I consider a perfectly cosy moment (which can be repeated with any other delicious soup).
***
Do you like making soup?
What are your favourite recipes?
Feel free to share in the comments, I am always on the lookout to try different types of soups.
***
Do you like making soup?
What are your favourite recipes?
Feel free to share in the comments, I am always on the lookout to try different types of soups.
***
Creamy Mushroom Soup Recipe (Vegetarian, Gluten Free)
Ingredients (serve 4 bowls)
2 tablespoons olive oil
2 shallots (sliced)
1 celery stick (sliced)
800g mushrooms (sliced)
200g potatoes (diced)
1 litre vegetable stock
150ml cream*
Salt, pepper
Optional: finely chopped parsley
1. Put the olive oil in a large saucepan (or soup pot) over a medium heat. Add the sliced shallots and stir for 3 minutes. Add the celery, mushrooms and potatoes and cook for another 5 minutes, stirring occasionally.
2. Pour in the vegetable stock (it should cover the vegetable pieces) and bring to a boil. Reduce the heat, cover and simmer for 15 minutes (check that the potato dice are tender).
3. Remove a few ladles worth of stock and keep it aside in a bowl. Puree the soup with a blender (I use a hand held one) until smooth. Add some of the stock back in and stir after each time until you are happy with the consistency (some of us like thick soup, some prefer it thinner).
4. Put the pot back on a low to medium heat, stir in the cream and cook for another 3 to 4 minutes. Season to your liking with salt and pepper.
Divide the soup between 4 bowls. Sprinkle with finely chopped parsley (optional) and serve with buttered crusty bread. Et voilà!
Notes:
* Choose a vegetal cream for a vegan version of this soup.
Bon appétit!
Ingredients (serve 4 bowls)
2 tablespoons olive oil
2 shallots (sliced)
1 celery stick (sliced)
800g mushrooms (sliced)
200g potatoes (diced)
1 litre vegetable stock
150ml cream*
Salt, pepper
Optional: finely chopped parsley
1. Put the olive oil in a large saucepan (or soup pot) over a medium heat. Add the sliced shallots and stir for 3 minutes. Add the celery, mushrooms and potatoes and cook for another 5 minutes, stirring occasionally.
2. Pour in the vegetable stock (it should cover the vegetable pieces) and bring to a boil. Reduce the heat, cover and simmer for 15 minutes (check that the potato dice are tender).
3. Remove a few ladles worth of stock and keep it aside in a bowl. Puree the soup with a blender (I use a hand held one) until smooth. Add some of the stock back in and stir after each time until you are happy with the consistency (some of us like thick soup, some prefer it thinner).
4. Put the pot back on a low to medium heat, stir in the cream and cook for another 3 to 4 minutes. Season to your liking with salt and pepper.
Divide the soup between 4 bowls. Sprinkle with finely chopped parsley (optional) and serve with buttered crusty bread. Et voilà!
Notes:
* Choose a vegetal cream for a vegan version of this soup.
Bon appétit!
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