Mushroom Soup

I made this soup last week as some friends were coming to dinner and I wanted a warming starter for a cold January evening. Served with some lovely organic bread, crisped up under the grill or in the oven, you can't go wrong!

For years,  I used flour to thicken mushroom soup but this doesn't need any.  It's full of flavour and goodness yet creamy and smooth too!

You can use any variety of mushrooms.  I normally go for the open cap varieties. The dark gills give the soup a rich colour and intense flavour.  

Ingredients

About 500g mushrooms
A knob of dairyfree margarine
1 large onion, peeled and chopped
1 small leek, sliced
1 small potato, peeled and diced
2 cloves garlic, chopped
2 tbsp olive oil
1 organic vegetable stock cube (Kallo)
750ml boiling water
About 250ml unsweetened soya milk
A few chestnut mushrooms and some
chopped parsley to garnish

Melt the margarine with the olive oil in a large pan, add the sliced leek, diced potato, chopped onion.   Cover and cook for a few minutes then add the chopped garlic.  Stir well and continue to cook for a couple more minutes.

Roughly chop the mushrooms.

Add the mushrooms to the pan and stir.  Cover and sweat until they have started to cook down a little.

Dissolve the stock cube in the hot water. Pour into the pan and simmer for about 20 minutes.

Allow the soup to to cool a little then, using a hand blender, whizz until completely smooth.  Alternatively transfer the soup to a blender and then return to the pan.

Add enough soya milk to make a smooth creamy consistency.   Taste and check for seasoning and flavour.

For special occasions, I sometimes add a tablespoon of sherry. 

As a garnish, quickly fry some sliced chestnut mushrooms in a little olive oil, season with salt and pepper.  Stir in some chopped parsley and then spoon a little of the mixture into the middle of the soup.

Serve with crispy bread for a delicious winter lunch!