Cream of mushroom soup
As ‘summer’ draws to a close here in Switzerland, one can definitely notice a chill in the air in the mornings and evenings. Even with all the rain we had it wasn’t cold, but the last few days are certainly a reminder that Winter is just around the corner. One of my favourite things about the colder weather is certainly the food, especially the lovely winter vegetables and not to mention,
it will soon be raclette and fondue season! Then of course, there’s soup, which as far as I’m concerned, I could eat all year long! I picked up a punnet of porcini mushrooms at the store today and as soon as it started raining this evening, I decided that it would soup on the menu tonight!!
Everything you need:
- 1 medium onion, roughly chopped
- 1 teaspoon coconut oil
- 1 punnet of porcini mushrooms (about 120gr) (sliced)
- 1 litre Vegetable stock (of your choice)
- 50gr cream cheese
- Salt and pepper to taste
Let’s get cooking:
- Melt the coconut oil over medium heat and add the onions. Cook gently until translucent and lightly browned, then add the sliced mushrooms and mix well.
- While the mushrooms and onions are softening, prepare your stock. I like the Knorr’s vegetable stock pots, which I use in most of my soup recipes. For this recipe I dissolved two veggie stock pots in 1 litre of boiled water.
- Add the stock to the mushroom and onion and turn the heat to full. Allow to boil rapidly for about 5 minutes then turn the heat town to half and let simmer for 20 minutes.
- Time to whip out the blender and mix the soup to desired consistency – personally, I prefer to still have a few chunky bits in the soup. Add then cream cheese and stir until dissolved. Let the soup simmer for another 5 minutes
- Serve hot and enjoy with a twist of black pepper and some hot buttered toast on the side!
Flavour: The earthiness of the mushrooms is the star of this dish.
Texture: Depending on how you like it, the smooth, creaminess of the soup with a few chewy bits is really appealing
Expertise level: Quick and simple – the most challenging part is not messing when using the blender.
Pros: Easy to make, and ready in just half and hour!
Is this a repeat recipe? Definitely!