Mushroom Soup

18th January, 2015

This is one of my all time favourite recipes for winter: mushroom soup, from the River Cottage Veg Everyday. Because its basically the best kind of soup. And homemade soup is always a win.

And its so simple to make! Sauté the leeks until soft, add the mushrooms, then the stock and simmer for 20 minutes. I also chucked in half an onion I had leftover and a couple of sticks of celery to enrich the stock for the simmering stage. I of course needed two pans because I don't just have one large pan.

After 20 minutes, take off the heat and pop into a blender until smooth. I always have to do this in bits, a bit of mushrooms and leeks and a bit of stock to maintain a similar consistency. And also blending one pan at a time. I always leave the last bit less well blended so there's still a bit of texture to the final product.

Now, for some reason the first pan (right) ended up being a lot more greenish-grey than usual. I suspect that was due to the giant leeks I used as well as the addition of celery. It still tasted pretty mushroomy though. Mmmm. The second pan was the grey colour you'd expect at least. I added both pans together, stirred in the double cream whilst reheating and there you have it: perfection! And looking nothing like the picture in the book...