Creamy Mushroom Soup

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Some days are busy and we don’t have so much time to cook. We need to train too ;). But however we always wish to eat something good and healthy, no fast food or mass produced. Training and good food is perfect combination for the healthy and happy mind and body.

Whenever I have a desire to eat something light but filling I think about mushroom soup. That was the choice of today.

Inspiration for this soup came from Jamie’s book. We made it so many times that we put some of our touches in the recipe. Usually we also get a garlic bread with it. It is a great combination.

Mushrooms can be found all year round. There is no restrictions on which ones you use. Try different varieties and stick to the ones you like the best. This soup is beautifully creamy and filling, no need to for cream or other fattening ingredients. Try it, you won’t be disappointed.


Makes4

TimePreparation and cooking: about 1 h

Ingredients

  • 500 g mixed fresh mushrooms
  • 1 small handful dried porcini (optional)
  • 1 l chicken or vegetable stock
  • 2 cloves garlic
  • 1 red onion
  • 1 handful fresh thyme
  • salt and pepper
  • 1 handful parsley leaf
  • 1 tablespoon mascarpone cheese
  • 4 tbs lemon juice
  • truffle oil, optional

1

Prepare onion and garlic, finely chopped. If using dried porcini mushrooms soak them in a boiling water. Clean and slice mushrooms.

  • 2 cloves garlic
  • 1 red onion
  • 500 g mixed fresh mushrooms
  • 1 small handful dried porcini (optional)

2

Get a pan nice and hot, then add olive oil and fresh mushrooms. Stir around for a minute, then add garlic, onion and thyme. Season with a little of salt and papper. When you notice moisture cooking out of the mushrooms add half of porcini, chopped up, and the rest left whole. Carry on cooking for about 20 minutes until most of the moisture disappears.

  • 1 handful fresh thyme
  • salt and pepper

3

Now is time to add chicken/vegetable stock to the mushrooms. Add around 1 liter of stock. Bring it to boil and simmer for around 20 minutes.

  • 1 liter chicken or vegetable stock

4

To nicely thicken up the soup remove half of the soup from the pot and whiz it up to a purée, then pour back in the pot with the rest of mushroom soup.

5

To finish up add the parsley, mascarpone and around 4 tablespoons of lemon juice. Season to taste. In the end drizzle with truffle oil by your taste.

  • 1 handful parsley leaf
  • 1 tablespoon mascarpone cheese
  • 4 tbs lemon juice
  • truffle oil

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