I love all varieties of mushrooms in all types of dishes. Be they stuffed, sauteed, on a pizza, made into a pate, in a stir-fry, saucy, mushrooms can hold their own against other vegetables.
Given my penchant for these rubbery gems, it is surprising that I didn’t get around to making a mushroom soup sooner ever since I have started my alternate-day-soup regime.
For today’s recipe, I decided to throw in some nuts to give the soup a bit of creamy finish. I also added some chopped mushrooms to the pureed ones for some texture.
The following is more of a template. Use the type of mushrooms, nuts and stock cube you like.
You can use two separate varieties of mushrooms, one for pureeing and another for chopping. I used button since those were the only ones which I could get hold of.
As for the nuts, I used a combination of brazil nuts, pecan nuts and walnuts. You can add whichever ones you like or have on hand.
For extra flavour, I used an organic beef stock cube. In my opinion, beef and mushrooms make for compatible companions.
1 Cup cleaned mushrooms (whole)
1 Cup cleaned mushrooms (chopped)
1 Head garlic
6-8 nuts of your choice (use only one type or a combination)
Stock cube of your choice
A slug of sherry or port wine
A pinch of thyme
One tablespoon olive oil
Salt to taste
- Place the whole mushrooms, nuts, stock cube and a pinch of salt in a pot along with 2 cups of water.
- Bring to boil, cover and cook for 5 to 7 minutes.
- Once the mushrooms cool down, remove them (and the nuts) with a slotted spoon.
- Keep aside the liquor they were cooked in.
- Blend the mushrooms and nuts and add this mixture back to the cooking liquor.
- Peel, wash and chop the onion.
- Peel and finely chop the garlic.
- Now, heat oil in a soup pot (or equivalent).
- Add the onion and garlic with a bit of salt and stir well.
- Cover and cook for about 5 minutes.
- Uncover and add the port wine or sherry.
- Let this cook for a couple of minutes and then add the chopped mushrooms with a pinch of thyme.
- Combine well, cover and cook this for about 5 to 7 minutes on low heat.
- Once the chopped mushrooms are cooked, add the puree of mushrooms and nuts.
- Stir well and gently heat through.
- Take the soup off the heat when bubbles start appearing on the surface.
- Serve hot.