Ingredients
About 500g mushrooms – Dried porcini mushrooms are lovely here adding depth of flavour
25g - 50gms/1-2 ozs butter
2 tbsp olive oil
1 leek, sliced
1 small potato, peeled and diced
1 large onion, peeled and chopped
2 cloves of garlic, peeled and chopped
Salt and freshly ground black pepper
1 litre/2.2 pints vegetable or chicken stock if using dried mushrooms include the soaking water
100ml/31/2 fluid ounces double cream
1 tbsp chopped parsley
A good pinch of cayenne pepper
25g - 50gms/1-2 ozs butter
2 tbsp olive oil
1 leek, sliced
1 small potato, peeled and diced
1 large onion, peeled and chopped
2 cloves of garlic, peeled and chopped
Salt and freshly ground black pepper
1 litre/2.2 pints vegetable or chicken stock if using dried mushrooms include the soaking water
100ml/31/2 fluid ounces double cream
1 tbsp chopped parsley
A good pinch of cayenne pepper
Directions
Soak the dried mushrooms if usingMelt the butter in a pan with the olive oil, then add the garlic, onion, leek, potato and cayenne pepper.
Let the vegetables sweat for a few minutes
Clean and chop the mushrooms, then add to the vegetable base to cook through.
Pour in enough vegetable stock to cover the ingredients. Simmer for 10 minutes.
Use a stick blender or transfer the soup to a blender.
Blend the soup to a smooth creamy consistency.
Bring back to just the boil
Season the soup with salt and pepper and add a good glug of cream.
Pour into bowls and garnish with parsley and some more cream
16 comments:
So flavorful! That soup sounds and looks delicious! I always keep a bag of dried Porcini in my cupboard...
Cheers,
Rosa
Ciao, I love soups even if it's summer! I've just made a tomato and peppers soup, delicious! You're pic is wonderful!Good night
I've just recently made mushroom soup from a taste memory of the perfect mushroom soup I had when I was 18 in Mallorca!! It was pretty good if I do say so myself, but I like your addition of cayenne- I think I will try that next time.
Yours looks delicious BTW. x
"careless internet shopping" LOL!!!
- most of mine is on amazon.
Your soup looks fantastic - mushroom is my favourite.
Rosa - I love them too. I use them to make risotto.
Manu - I love the sound of tomato and pepper soup.It's great to experiment with ingredients.
Emmaline - I had soup in a restaurant years ago and enquired as to what the 'bite' in it was. The chef told me cayenne. I've been adding it to soup ever since.
BVG - Well everything is visual to me. I had no idea 500gms would come in a shop size sweetie jar LOL. I'll be using them for ages
Lovely! I put a link on my facebook Comfort Food page. :)
Joy - Thank you. Funny I just put this on face book for the first time!
I love mushroom soup and I like the way yours has texture. I could eat a bowl of it right now!
I love making mushroom soup, yours has a nice twist to it so I will certainly give it a whirl!
Brenda, your mushroom soup looks gorgeous - can you believe I've never made mushroom soup, I'll have to give it a go!
My kind of soup...looks amazing! So glad I found your blog...can't wait to go through all your recipes!
Mmm, delicious - and if you have no cream when you "need" to cook such a soup - cream isn't something I tend to have "just by chance" - I find that using half stock/half milk as the cooking liquid gives a nice soup.
I can just imagine the rich porcini flavor this gorgeous soup must have. What a wonderful recipe.
Thank you so much for the visit and lovely comments, and for following my blog.
I love mushroom soup, but I've never had a good homemade one. I'll try this!!
Thanks for the visit today. Re your comment: the photo in the middle was taken in the 40's, not the 20's.
I love this soup Brena, I love all vegetables soup, look ice, xxx gloria
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