SwissTwist kitchen: Mushroom Soup

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,

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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

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Let’s get cooking:

  1. 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.IMG_4722
  2. 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.
  3. 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. IMG_4723
  4. 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
  5. Serve hot and enjoy with a twist of black pepper and some hot buttered toast on the side!

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Recipe rundown:
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!
Cons: NONE
Is this a repeat recipe? Definitely!

So, what do you think?

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