Creamy Mushroom Soup

Name: Creamy Mushroom Soup
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 230 min
Cuisine: European
Ingredients: {'group': 'Main', 'item': '300g chestnut mushrooms, roughly sliced'}; {'group': 'Main', 'item': '3 large flat field mushrooms, roughly sliced'}; {'group': 'Main', 'item': '3 garlic cloves, sliced'}; {'group': 'Main', 'item': '1 large onion, sliced'}; {'group': 'Main', 'item': 'vegetable oil, for drizzling'}; {'group': 'Main', 'item': '30g dried mushrooms (such as porcini)'}; {'group': 'Main', 'item': '2 tbsp balsamic vinegar'}; {'group': 'Main', 'item': '50ml brandy'}; {'group': 'Main', 'item': '1 vegetable stock cube'}; {'group': 'Main', 'item': '½ tbsp yeast extract'}; {'group': 'Main', 'item': '80g butter, cubed'}; {'group': 'Garnish', 'item': 'small handful of parsley leaves, roughly chopped (optional)'}; {'group': 'Seasoning', 'item': 'salt and black pepper'}

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Indulge in this rich and creamy mushroom soup, featuring a delightful blend of chestnut and field mushrooms. Perfect for cozy nights, it's a hearty dish that warms the soul.

326 kcal /serving 3 hrs 30 mins Serves 4 Medium European Vegetarian

Meal Prep Friendly

Ingredients

Metric Imperial

{'group': 'Main', 'item': '300g chestnut mushrooms, roughly sliced'}
{'group': 'Main', 'item': '3 large flat field mushrooms, roughly sliced'}
{'group': 'Main', 'item': '3 garlic cloves, sliced'}
{'group': 'Main', 'item': '1 large onion, sliced'}
{'group': 'Main', 'item': 'vegetable oil, for drizzling'}
{'group': 'Main', 'item': '30g dried mushrooms (such as porcini)'}
{'group': 'Main', 'item': '2 tbsp balsamic vinegar'}
{'group': 'Main', 'item': '50ml brandy'}
{'group': 'Main', 'item': '1 vegetable stock cube'}
{'group': 'Main', 'item': '½ tbsp yeast extract'}
{'group': 'Main', 'item': '80g butter, cubed'}
{'group': 'Garnish', 'item': 'small handful of parsley leaves, roughly chopped (optional)'}
{'group': 'Seasoning', 'item': 'salt and black pepper'}

Preparation

Preheat the oven to 180°C (160°C (320°F (160°C)) fan).
Slice the chestnut and field mushrooms, garlic, and onion.
Rehydrate the dried mushrooms in boiling water for 10 minutes, then drain and chop.

Cooking

Place the fresh mushrooms, garlic, and onion in a roasting tray.
Drizzle with vegetable oil, season with salt and pepper, and roast for 15-20 minutes until starting to colour.
Add balsamic vinegar, chopped dried mushrooms, and brandy to the tray, then roast for another 10 minutes until golden.
Transfer the mushroom mixture to a slow cooker, add the stock cube, and cover with boiling water.
Stir in the yeast extract and cook on high for 3 hours or low for 4 hours.

Plating & Serving

Blend the soup until smooth using a hand-held blender, incorporating the butter cubes gradually.
Adjust seasoning to taste.
Serve hot, garnished with parsley if desired.

Notes

For an extra touch, serve with a poached egg in the centre of the bowl, allowing the yolk to enrich the soup. Drizzle with extra-virgin olive oil for added flavour.

Suggested Sides

crusty bread green salad

Nutrition per Serving

326 Calories

7.3g Protein 6% DV

24.9g Carbs 9% DV

20.5g Fat 26% DV

5.7g Fiber 15% DV

4.8g Sugars

594mg Sodium 40% DV

43mg Cholesterol 12% DV

Health Labels

Sugar Conscious Vegetarian Pescatarian Gluten Free Wheat Free Egg Free Peanut Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Sulphite Free Kosher

* Daily Values based on a 2,000 calorie diet.

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