Sunday 24 February 2013

Foodie Friday On A Sunday - Lou's Pimped Up Mushroom Soup

Well this weekend has a return to the snowy side of the street. We didn't really get much of a respite though did we, less than a week this time I wish the snow would make its mind and either stay for a bit or my preferred option disappear until Christmas again :) I wanted something warming to eat this weekend so I had another look on the Juicemaster website to try and find something that I could make using just what I had in the vegetable basket and in the fridge. The recipe I decided to try was for the Marvellous Magic Mushroom Soup. You can see the original recipe here x I have to be honest and say I'm really not a fan of tinned mushroom soup but I thought I'd give this ago as I love mushrooms and fresh soups always tasted better than canned. As per usual I've altered the recipe a bit based on what I had and my own personal taste but I'm sure the original would be amazing as it is.

Lou's Pimped Up Mushroom Soup

300g Mushrooms
4 Cloves Garlic
2 Medium Red Onions
1 Vegetable Stock Cube or Vegetable Stock Pot
1 Tablespoon Olive Oil 
1 Teaspoon Butter
100g Natural Yogurt
Dried Chilli Flakes - Optional
Salt and Black Pepper To Taste

1. Add the oil and butter to a large saucepan - then add the roughly chopped onion and garlic, heat gently until they start to soften 

2. In the meantime clean your mushrooms - DON'T wash them - The original recipe says to wash your mushrooms, unless they are really, really dirty (if you get them from a supermarket they won't be) - you'll remove all the nutrients. Wipe them gently with a piece of damp kitchen paper instead. The chop them into small ish chunks.

3. After about 8 minutes you onions and garlic should be soft and starting to look translucent

Add your mushroom and mix everything together - if your using chilli flakes pop them in now too xx and cook down for about 10 minutes or so till their soft.

4. In the meantime make up your stock, you want roughly 570ml maybe a little bit more - I'm using a veggie stock pot here x

Add you stock to your pan and maybe a little bit of extra boiling water to make sure your vegetables are covered and simmer for at least 10 minutes - I left mine for about 30 and it was fine.

5. Remove the pan from the heat and add your yogurt and mix in thoroughly.

6. Then blend till smooth in a blender or with a stick blender.

7. Return the soup to the pan check the seasoning and heat for another few minutes - don't allow it to boil though.

8. Voila - super tasty fresh mushroom soup, you can serve it on its own or with bread or as I did cheese scones (recipe coming soon x)

I have to be honest and say that this isn't the most attractive soup by any means but it tastes great, and has a real savoury flavour. I used "normal" supermarket mushrooms but you could definitely pimp it up even more with some wild or more artisan mushrooms, and of course you could also use cream instead of the yogurt or creme fraiche for a real luxurious, rich flavour. That's one of the reasons I think I love cooking so much, I love experimenting and finding out new recipes and flavours. Have you ever made soup? what's your favourite recipe? let me know in the comments xxx

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