Nutty Mushroom Soup

Nutty Mushroom Soup

 

 

 

 

 

 

 

 

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.

Ingredients

1 Cup cleaned mushrooms (whole)

1 Cup cleaned mushrooms (chopped)

1 Onion

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

Method

  1. Place the whole mushrooms, nuts, stock cube and a pinch of salt in a pot along with 2 cups of water.
  2. Bring to boil, cover and cook for 5 to 7 minutes.
  3. Once the mushrooms cool down, remove them (and the nuts) with a slotted spoon.
  4. Keep aside the liquor they were cooked in.
  5. Blend the mushrooms and nuts and add this mixture back to the cooking liquor.
  6. Peel, wash and chop the onion.
  7. Peel and finely chop the garlic.
  8. Now, heat oil in a soup pot (or equivalent).
  9. Add the onion and garlic with a bit of salt and stir well.
  10. Cover and cook for about 5 minutes.
  11. Uncover and add the port wine or sherry.
  12. Let this cook for a couple of minutes and then add the chopped mushrooms with a pinch of thyme.
  13. Combine well, cover and cook this for about 5 to 7 minutes on low heat.
  14. Once the chopped mushrooms are cooked, add the puree of mushrooms and nuts.
  15. Stir well and gently heat through.
  16. Take the soup off the heat when bubbles start appearing on the surface.
  17. Serve hot.
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