Mushroom soup

Mushroom soup

By
From
OMG! I Can Eat That?
Serves
4
Photographer
Mark Roper

Mushroom soup doesn’t need to be boombah. It’s a very ‘cheffy’ touch to place the cooked mushrooms in the bowl before pouring in the soup. You could even serve the soup this way at the table if you really wanted to show off!

Ingredients

Quantity Ingredient
1 tablespoon olive oil
600g chestnut or field mushrooms, thickly sliced
2 teaspoons butter
2 garlic cloves, finely chopped
sea salt and freshly ground pepper
1 litre salt-reduced vegetable stock
2 tablespoons greek yoghurt
100g extra chestnut and field mushrooms, finely chopped
1 large handful flat-leaf parsley, chopped

Parmesan crisps

Quantity Ingredient
125g grated parmesan cheese

Method

  1. Preheat the oven to 180°C. Line a baking tray with baking paper.
  2. Heat the olive oil in a heavy-based saucepan over medium heat. Add the mushrooms and cook for about 1 minute.
  3. Add 1 teaspoon of the butter, the garlic, and some salt and pepper. Stir for about10 minutes, or until the mushrooms start to turn a bit golden. Add the stock and simmer for about 20 minutes. Remove the saucepan from the heat and allow to cool slightly.
  4. Pour the soup and the yoghurt into a food processor and process until smooth. You may have to do this in batches. Pour the soup back into the saucepan and keep warm over low heat.
  5. To make the parmesan crisps, place teaspoonfuls of the parmesan cheese on the baking trays, leaving space for spreading. Bake for 6–8 minutes, or until golden and bubbling. Remove from the oven and leave on the baking paper to cool.
  6. Heat 1 teaspoon of the butter and some olive oil in a non-stick frying pan over medium heat. Add the finely chopped mushrooms to the pan and stir constantly for a few minutes. Add the parsley and some sea salt and pepper, to taste. Cook until golden.
  7. To serve, pour the hot soup into a large jug. Place a handful of the cooked mushrooms into the base of four small terrine dishes or bowls. Pour the soup over the mushrooms. Serve with the parmesan crisps.
  8. You could even give each person their own little jug to pour their own serve. So fancy!
Tags:
OMG I Can Eat That
Jane
Kennedy
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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