I’ve had a bit of breathing space from work and i’ve finally got myself back in the kitchen for long enough to do a spot of batch cooking. The fridge was totally out of control with surplus amounts of random vegetables and Greek yogurt from the various recipe work i’ve been doing.
It felt good to use up two punnets of mushrooms for this soup, which filled the house with the most divine earthy aromas that made for a warm welcome to whoever came through the door.
The children are not fans of the shroom. I wasn’t either as a child. I thought they were slimy and suspicious – especially when my mum ate them on toast for her lunch. But of course now, mushrooms on toast sounds like a rather brilliant idea, as are mushroom and halloumi burgers – a big favourite with the firefighter.
This soup is super easy to make, can easily be luxed up with a dash of sherry and creme fraiche if you’re feeling fancy, or stick to the recipe and stay frugal if you’re trying to lose the lard before the summer holidays.
There’s bags of flavour from the garlic and chives, and the mushrooms have such a lovely deep quality, especially if you leave the soup to cool overnight and blitz it up the next day. The flavours really seem to intensify.
Healthy Mushroom Soup
Makes 5 portions
1 red onion, finely sliced
3 cloves garlic, crushed
800g chestnut mushrooms, sliced
2 tbsp chives, finely chopped
1 litre vegetable stock
soy sauce, to taste
1. Spray the bottom of a large lidded pan with some fry light or a little olive oil, chuck in the sliced onion and cook on a low heat for five minutes until soft. Add the garlic and cook for a further minute then stir in the mushrooms and chives.
2. Pour over the stock then cover with a lid and simmer for 20-30 minutes. Take off the heat and allow to cool. With a slotted spoon take out half of the mushrooms and blitz the rest in a blender with a few good glugs of soy sauce and black pepper to taste.
3. Add the mushrooms back in and either re-heat and serve or pour into containers and store in the fridge/freezer. Serve with a swirl of low fat creme fraiche and a scattering of chopped chives.
The soup is also calling in at Family Foodies which has a theme of Cheap & Cheerful this month hosted by Vanesther at Bangers & Mash
And finally, because it’s pretty frugal and uses up a surplus of veg about to go out of date, i’m also entering this recipe into Camilla and Helen’s Credit Crunch Munch, hosted this month by Gingey Bites.