When I make this mushroom soup, I eat at least two servings of it, it’s that good. Despite mushrooms being filling and substantial, there are only about 20 calories in 100g of them and although they don’t have the vibrancy you usually associate with healthy eating they:
- are one of the few non-animal sources of Vitamin D (good for bones, teeth and muscles)
- contain B vitamins (good for tiredness and concentration)
- are a good source of selenium (supports the immune system)
- have been shown to have therapeutic properties that can help to lower cholesterol
and, of course, they taste good. Even taking all this into account, there are still people out there who don’t like mushrooms and say they’re ‘slug-like’ which of course is just nonsense and these people are to be avoided.
I didn’t see a mushroom until I was in my twenties, as my dad was allergic to them, so we didn’t have them at home but I’ve made up for it since then and love mushrooms:
- on pizza
- in pasta sauces
- in tofu scramble
- in curry
- in bread
- in mini quiches
- in pasties
- stuffed
- or simply fried as a side
This mushroom soup may be quick and easy but that doesn’t mean it tastes cheap and nasty. Okay, it is cheap as there’s no fancy ingredients in it – in fact, there’s only four ingredients – mushrooms, onion, stock and garlic – but it’s definitely not nasty and blending it in my high speed blender (the Optimum VAC2 air vacuum blender) gave it a silky-smooth restaurant-quality texture.
If you can make this soup without going back for seconds (or thirds), then I bow to your restraint.
- 1 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, crushed
- 350g mushrooms, sliced
- 500ml vegetable stock
- salt and pepper
- Heat the oil in a saucepan
- Add the onions and fry for about 3 minutes until soft
- Add the garlic and fry for another minute
- Add the mushrooms and stir into the onions and garlic and keep stirring for about a minute
- Add the stock, season to taste and simmer for about 10 minutes, until the mushrooms are cooked
- Pour into a blender, then spoon some of the mushrooms out and put back into the pan (don't do this if you don't want chunks in your soup)
- Blend on high speed for one minute
- Pour back into the pan with the leftover mushrooms, stir and serve
Disclosure: I am an Ambassador for Froothie and any links to their products in this post are affiliate links which, if purchased through, won’t cost you any more but will earn me a small commission. I only endorse products I am happy with and I have not been paid for this post. For more information about the Optimum VAC2 air vacuum blender mentioned in this post, you can read my review here.
7 comments
Nice blog – my mushroom soup always comes out battleship grey! Someone just said the mushroom in my Wellington looked like a slug!! Gah! https://justbloggs.wordpress.com/2018/04/02/mushroom-and-chestnut-wellington/
People who compare mushrooms to slugs are best ignored! Your wellington looks fab. I was going to make the Bosh wellington at Christmas but didn’t get round to it. (I’ve tried to comment on your blog a couple of times but it keeps asking me to login and I can’t).
I never make mushroom soup. Why not? I love it and this looks so easy to put together. Absolutely must give it a try.
It is so easy and so tasty, considering there’s so few ingredients in it! Definitely one of my faves 🙂
This is definitely a recipe I need to try, love your chopping board!
Thanks, it’s cute, isn’t it? I received it as a Christmas present one year 🙂
Really simple, but just a perfect starter if you ask me. I love mushroom soup and not many people think the same as me. Its my go to if its on the menu!