Hearty Mushroom Soup

When the days are still cold and the nights are still long, there’s so much time to cook. And what can be better than a delish home made soup to fill your tummy. It’s a perfect light and nutritious (mushrooms are rich in B vitamins, selenium, potassium, copper, iron, and phosphorus) meal for the evening and you can pack up the rest for your lunch the next day.

The meal does not require extensive preparation so you can have it served on your dinner table in 3o mins. Make sure you have some home made croutons, ready made croutons or a freshly baked seeded bread to hand.

The below quantities will be enough for 4 servings.

The Ingredients –

• 500g fresh button mushrooms
• 1 finely chopped onion
• 1 chopped garlic clove
• One large leak
• Salt and pepper to taste
• 5-10 tsp olive oil
• 850 mL vegetable stock
• 4 tsp creme
• Croutons

The Method –
Pour a cup (150 mL) of boiling water onto the vegetable stock and leave it to melt completely. This will later be cured into the saucepan and mixed with mushroom contents.

Chop onions and garlic, slice the mushrooms and leek.

Heat olive oil in a saucepan. Then add chopped onion, salt and pepper and cook until golden. Stir garlic and cook it for 2-3 minutes until it turns slightly brown. Add leek, mix well and let it cook for 4-5 minutes. Some more olive oil can be added at this stage if the saucepan contents look too dry. Finally, add sliced mushrooms, mix well and cook until the mass settles and mushrooms are cooked.

You will now want to add earlier prepared vegetable stock. Top the saucepan up with boiling water, close the lid and simmer everything for 15-20 mins.

The final step is then to blitz the soup with a hand blender or liquidiser.

Serve the soup with some creme and croutons on top.

Enjoy! 🙂