I’m still working on that box of mushrooms from our local farm shop (1.8kg box of flat mushrooms for £2.99- bargain!), so this week, it’s soup! This is such a quick and versatile recipe, I actually made double the amount described in here and froze it but you could also adjust by using less potato to produce a thinner but just as tasty soup. It’s a really healthy alternative to the usual cream of mushroom soup that includes either cream or flour to give that creamy finish, in this recipe the potatoes do the job well and are also the reason it’s such a hearty soup and can be served as a main meal for the kids. These open, flat mushrooms are so full of flavour compared to the button mushrooms and really are an essential in this recipe for the best flavour. It’s another great meal idea, if you are on a budget, plus it’s quick because everything is blended at the end so there’s no need for careful chopping. The thinly sliced potatoes mean that they cook really quickly and it’s all done in less than 15 minutes.
This recipe easily serves a family of five with leftovers.
- Splash cooking oil, I use rape seed
- 1 medium red onion, roughly chopped
- 2 large garlic cloves, roughly chopped
- 2 medium potatoes, sliced as thinly as you can
- 2 pints of hot stock, ideally the liquor from boiling a ham before baking, but stock cubes will work well too (Knorr are gluten free)
- 500g flat mushrooms, quartered
- 2 heaped tsp dry mixed herbs
- Salt and pepper
- In a large saucepan gently fry the onion in the oil until translucent
- Add the garlic and keep stirring for a couple of minutes to prevent burning
- Add the potatoes and stock and bring to a boil before adding the mushrooms and mixed herbs
- Remember that the mushrooms will release liquid so don’t worry if it looks like there isn’t enough stock, more can be added later if needed
- Whizz the soup with a hand-held blender, but not too smooth, this soup is better left a little rustic!
- If the soup seems a bit thick, add hot water until you reach the desired consistency
- Season with salt and pepper to taste -I often find that it doesn’t need any salt if I use stock cubes
- A swirl of cream or creme fresh just finishes it off (and looks nice for the photo!) but is not essential!
- This is such a hearty soup, it can be served as a main meal with just some warm pitta bread fingers or toast for dipping. However, a little diced gammon or left over roast chicken could also be added for a hungry crowd!
Enjoy your Gluten & Dairy Free Mushroom Soup!!
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