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Mushroom Soup

November 20, 2018

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Another delicious soup for a cold day. During the winter I try to make a pot of soup that will last for a number of days. It is great to just open the fridge, fill a bowl, pop it in the microwave and be eating delicious homemade soup in minutes.

This soup is a throwback to the ’80’s but I love it. We used to own a set of soup bowls that had soup recipes on the front. I think we collected tokens from petrol sales to get them! A version of this soup was on those bowls. I’m pretty sure most Irish families owned these bowls at one time or another as I’ve seen in them in in-laws house also.

I’ve made this soup with mushrooms my Dad foraged in neighbouring fields but most of the time I make it with a mix of white closed cup mushrooms and chestnut mushrooms. Obviously you can use any mushrooms you wish.

Print

Mushroom Soup

Prep Time 10 minutes minutes
Cook Time 30 minutes minutes
Servings 6 servings

Ingredients

  • rapeseed oil
  • 1 tbsp butter
  • 1 onion
  • 2 sticks celery
  • 750 g mushrooms
  • 2 cloves garlic
  • 2 tbsp sherry
  • 600 ml vegetable stock
  • 1 sprig thyme
  • 200 ml milk
  • 100 ml cream
  • salt
  • pepper

Instructions

  • Chop your onion, celery, garlic and mushrooms
  • Heat the rapeseed oil in a large saucepan and saute the onions and celery until soft
  • Then add the mushrooms and butter and saute until most of the liquid from the mushrooms has run dry
  • Add the garlic and saute for another minute or two
  • Add the sherry and boil for 2 minutes, then add the stock and the thyme
  • Bring to the boil and then add the milk and simmer for 20 minutes
  • Remove the thyme stalk and blitz the soup using a stick blender
  • Add the cream and put back on the heat
  • Season with salt and pepper

Filed Under: Soup, Vegetarian

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About Me

Hi! My name is Caitriona and I like to cook, especially for my extended family and friends.

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