Winter Mushroom Soup
This rich, clean-eating mushroom soup recipe is the perfect answer to those cravings for warming, hearty food. You can use normal white mushrooms, but chestnut mushrooms have a slightly nutty flavour that works brilliantly with the butter and garlic. It’s also so easy to make, much more satisfying than a commercially prepared, tinned soup.
1. Melt the butter in a large saucepan. Add the garlic and onions and cook over a low heat for 5 minutes until translucent and fragrant. Sprinkle the onions with the salt and pepper. (If you are not using fresh, homemade stock then you may wish to use slightly less salt – commercial stocks can have a lot of salt in them already). Continue to cook for a further 5 minutes on a moderately high heat until the butter starts to darken slightly in colour.
2. Add the fresh mushrooms to the pan and stir, continue to cook gently now for another 5 minutes.
3. Add the diced white potato to the saucepan.
4. Slowly stir the stock into the mixture and bring to the boil. Add the bay leaves.
5. Simmer, with the lid on, over a low heat for 20 minutes or until the potatoes are soft.
6. Allow to cool slightly, remove the bay leaves and then blend until the mixture is of a smooth consistency. Return the soup to the pan and heat through before serving.