Everyone’s favourite! This simple mushroom soup made from scratch is full of flavour and has delicious rich and creamy mouthfeel…yet it’s a perfect meal to enjoy when you are trying to reduce your total energy intake to lose some weight!
Makes 6 large servings
500 g Portabellini mushrooms sliced (or sliced button mushrooms)
240 g Shitake Mushrooms sliced
2 Cloves of fresh garlic, crushed
1 tablespoon butter
2 tablespoons of olive oil
125 ml cream (whipping)
1 Litre Boiling water
1 Litre Chicken Stock
Salt to taste. Approximately 2 teaspoons additional to that of the stock
½ tsp white pepper (Optional)
Fry the onions in 1 tablespoon olive oil. Remove the onions from the pot. Fry the shitake mushrooms in the butter and olive oil mix. When the mushrooms have browned slightly, add the portabellini mushrooms and stir fry them as well for a while. Now add the garlic and fried onions and approximately 2 cups of the boiling water. Leave to simmer for approximately 10 minutes. Add the rest of the boiling water, the chicken stock and bring to the boil again. Remove the pot from the heat. Add the cream and salt and pepper to taste. Blend the soup using a handheld blender till smooth.
Serve as is or with grated parmesan, lemon zest and chopped parsley, crumbed feta or toasted almonds.