There’s nothing better on a cold winter’s night that to sit down and tuck into something hot! Whether it be a curry, casserole or soup…I love nothing more than eating a dish that warms right down to your bones!
Mum has made soups all my life. As a kid, she may as well have put hearts and livers on a plate and put it in front of me. There was nothing worse than the idea of soup, let alone Mushroom soup. But as with most dishes, nostalgia tends to set in and I have a newfound appreciation of all things my mum cooked as a kid and how much I wish to be there again.
This dish is about 10 minutes of prep (if you are slightly mad and enjoy cracking the stem of the mushroom off and then peeling each..and every…single…mushroom). And then 20-30 minutes simmering.
- 1 kg mushrooms, stems removed if you wish and peeled
- 1 brown onion, chopped
- 2 garlic cloves, chopped
- 1 teaspoon butter
- 6 cups vegetable stock
- 1 cup thickened cream
- Melt butter in a Crock pot or large saucepan. Cook onion until partly softened. Add garlic and cook until onion is browned and softened.
- Add mushrooms and cook until lightly browned, stirring often so they don’t stick to the pan.
- Add the vegetable stock and season with salt and pepper.
- Bring to the boil and then allow to simmer for 20 minutes.
- Once the mushrooms are tender and cooked through, remove from the heat and allow to cool slightly.
- Use an electric mixer to puree the soup (I personally like it to be slightly chunky, but puree a bit longer if you like a smooth soup).
- When ready to serve, stir in the cream and top with freshly chopped basil. And as always…enjoy!