Mushroom Soup

Whilst living in Melbourne, my housemate worked at a bakery and cafe which served the most incredible soups, and it was there I fell in love with mushroom soup.

The other week I was looking for recipe inspiration but all I could find was cream of mushroom soups (both plant-based and not). As I was looking for something completely without cream, I decided to simply make my own thinking it couldn’t be that hard. So after a few tries, here we have a delicious mushroom soup without cream.

I like my soups quite thick and blended, so I blend up most of the mushrooms and just save a few whole pieces for texture. I recommend at least pulsing it a few times in a blender, but leaving some chunks.

Serves: 4

Ingredients:

1 small onion, finely chopped
4 cloves garlic
500g mini portobella mushrooms, cubed
1 vegetable stock cute
500mL water
1 tbsp dried mixed herbs
1 tsp turmeric
Salt and pepper

What to do:

• Sauté the onion in a little olive oil on low-medium heat for 10 minutes, adding a small splash of water partway through
• Crush the garlic and cook it for one or two minutes
• Add the mushrooms and cook for 5 minutes until soft
• Add the stock cube and water and stir
• Bring gently to the boil, then leave it to simmer gently for another 10 minutes
• Add the turmeric and herbs
• Pulse the liquid in a blender a few times to get a chunky soup or blend completely to get a super thick and smooth soup
• Add a generous amount of pepper, taste, and add more seasoning if needed
• Simmer down more to the desired thickness if needed
• Serve with some crusty sourdough (avocado toast even?), watercress, and fresh herbs