Mushroom Soup
When the weather starts to cool down I find myself hankering for a bowl of soup for dinner. A delicious mushroom soup is one of my go to recipes. It is quick and simple to cook and full of earthiness. Packed full of flavour and vegetables, it is the perfect midweek meal.
Ingredients
2 leeks
4 cloves garlic
2 medium zucchini
Fresh thyme - a few sprigs
3 cups of mixed mushrooms
1/2 cup dry white wine
1-2 tablespoon dried mushrooms
1.5 L chicken stock
Olive oil, salt & pepper
Instructions
1
Roughly chop all the vegetables into small pieces and set aside.
2
Heat a little olive oil in a large saucepan and gently cook the garlic and leeks until softened. Add in the zucchini and thyme and continue to cook gently for a few minutes before adding the fresh mushrooms and a pinch of salt. Cook for a further 3-5 minutes, stirring on occasion.
3
Add the dried mushrooms, white wine and chicken stock and bring to the boil. Reduce heat and simmer gently for 15-20 minutes to cook the vegetables and develop the flavour.
4
Using a stick blender, process the soup until smooth. Alternatively transfer soup to a blender for processing.
5
Season generously with pepper and a pinch of salt. Serve with crusty bread and a dollop of creme fraiche or sour cream.
Categories:
Soups & Salads
Annabel
