In the winter, I feel the need for comforting soups that are thick and warming when it’s cold outside. I particularly like the flavour of portobello mushrooms, but you can use field, chestnut mushrooms or regular mushrooms too. As long as the mushrooms are fresh, there is no need to peel them: simply rinse or wipe them clean. For the fresh herbs, I use a mixture from my garden; parsley, chives, thyme, marjoram and just a little sage. I sometimes use rosemary too. Basil would work too. Essentially, they are the herbs you would find in commercially produced ‘dried herbs’ or ‘Herbes de Provence’.
This mushroom potage freezes well, so consider doubling the recipe.
INGREDIENTS FOR MUSHROOM POTAGE
Makes 4 portions
- 350g Portobello or field or chestnut mushrooms
- 1 large red onion
- Small handful of fresh herbs or 2 teaspoons of dried herbs
- 20g coconut oil
- 500ml vegetable stock stock or a level teaspoon of stock powder
- Scant 1/4 teaspoon of rock or sea salt (omit if using stock powder)
- Black pepper – freshly ground
- Natural yoghurt – a dollop per serving
METHOD
Trim the dry ends off the mushroom stalks then wipe and roughly chop them. Roughly chop the onion. If using fresh herbs, chop them finely and reserve a sprinkling for the garnish. Heat the coconut oil in large saucepan (that has a lid). When the oil is hot, add the onion and fry—stirring regularly until the onion has become translucent and slightly browned. Add the mushrooms, herbs, salt and good grinding of black pepper and stir well. Turn the heat down to a low setting. Put the lid on the saucepan and allow the mushroom mixture to sweat* for 10 minutes. Add the stock and simmer for 30 minutes. Now blitz the mushroom soup with a blender-stick, or pour into your regular blender or food processor. If necessary, adjust the thickness by adding a little extra water and or reheat.
Serve with a dollop yoghurt
* sweating = cooking whereby condensation from the lid/cover helps steam the food.
Eat Well—Be Well 🙂
