I love mushrooms. I think my love for them has its roots in my childhood as every year we would go camping to the woods and one of my favourite activities (in addition to swimming and rolling on a sandy beach by the lake) was mushrooming. Every year we would come home with a car boot filled with dried mushrooms ready for the winter season.
My mum would often cook mushroom soup but it was always based on those dried mushrooms we had picked during the summer. So without even noticing it, it turns out I’ve never had a fresh mushroom soup… until now.
- 300g mushrooms
- 500g potatoes
- 2 carrots
- 2 onions
- 2l stock, I used a chicken stock from Knorr
- 1 Knorr Garden Herbs Flavour Pot
- Salt (optional)
- Cream (optional)
Chop the mushrooms, potatoes, onions, and carrots into small cubes of your desired size.
Place the mushrooms into your cooking pot, add the stock, flavour pot and mix well. I used 2 Knorr stock cubes to make 2 litres of stock (the packaging would advice 4 cubes for this amount of water but I didn’t want my soup to have too strong chicken flavour).
Bring up to a gentle boil and cook for 20 minutes.
After this time remove any scum (if there is any) and add all remaining ingredients.
Cook for further 40 minutes.
After this time you are ready to serve.
I actually cooked my soup in a Redmond Multicooker (you can read all about it here). If you have one too the cooking instructions are as follows: Chop the mushrooms, potatoes, onions, and carrots into small cubes of your desired size. Place mushrooms into the bowl, add stock, flavour pot and mix well. Close the lid. Press “Menu” button to select “SOUP” program. Use “Hour/Min” and then “Cooking Time” buttons to set the time of 1 hour. Press “Start”. 40 minutes before the program finishes, re¬move the scum, add vegetables and stir well. Cook until the program finishes.
This is a really light and tasty soup. I think it would work pretty well with a veggie stock, but I simply didn’t have any. Depending on the type of stock you are using you might want to check the salt level and maybe add some if needed. For me it wasn’t necessary as the two cubes of chicken stock had more than enough flavour so I could skip adding any additional salt.
The soup can be served “plain” or with added cream (much better in my opinion).
If you decide to add cream I would suggest adding it just before serving to each bowl; this way your remaining soup will last longer in the fridge.
If the lumps are going to be a problem for you, such as if it is for young children then a quick blast with a blender and bingo you have a type of cream of mushroom soup.
Do you like mushroom soup?
If not, why not? what‘s wrong with you?