I love soup for lunch on cold days and I made this delicious Mushroom Soup using both fresh and dried Mushrooms. It gave it a great depth of flavour. Good for freezing in portions for when you need a hug in a bowl!!!
It is Gluten, Dairy, Wheat free and Vegan, so ticks lots of boxes.
- 1 tub dried Oyster and Porcini Mushrooms (25g)
- 500 mls hot water
- 1 tablespoon Extra Virgin Olive Oil
- 1 Onion – diced
- 1 clove Garlic – crushed
- 1 packet Chestnut Mushrooms – sliced
- 1 packet Portobello Mushrooms – sliced
- 1 litre vegetable stock
- Sea Salt and Freshly Ground Black Pepper to taste
Put the dried Mushrooms in a small bowl and cover with the hot water. Leave to soak for 30 minutes. Strain through a sieve into another bowl, keeping the liquid also.
Heat the Olive Oil in a large saucepan and add the Onion and Garlic. Sweat for 10 minutes until nicely soft.
Add the sliced Mushrooms and stir around for a few minutes. Add the drained dried Mushrooms and stir around again for a few minutes.
Add the stock and the reserved Mushroom liquid, being careful if there are any gritty bits in the bottom of this liquid that you don’t add them to the soup mixture.
Add some Ground Black Pepper.
Bring to the boil and then turn down and simmer for 25 minutes.
Blend the soup to a consistency you like, it can still have bits of Mushroom or can be quite smooth and puree like.
Taste and adjust for seasoning with Salt as required. Vegetable stock cubes or powder can be quite salty, so I don’t add extra salt until I have tasted it first.
If you did not want it to be Vegan you could add a dollop of Yoghurt or Cream to the soup in your bowl.
I had my soup for lunch with two Oat Biscuits covered in Basil Humous and sliced Cherry Tomatoes from the Garden. YUM!