For me, cooking soup is a ritual. I need to be in the mood. Most of the time it happens on cold, rainy days or when one of us is ill. It has its own magic, silently sipping a bowl of hot, creamy soup with your loved ones. It’s not like you can’t make this soup on a regular week day, since it’s a quick and easy recipe, but for me, soup is something I don’t like to rush with.
Either you are in a hurry or you are looking for something comforting on a dark, rainy day, this recipe is perfect to feed your soul and cheer you up.
- 1 tbsp olive oil
- 1 tbsp butter
- 500g mushrooms (mix of white and brown chestnut mushrooms, cleaned and sliced)
- 1 onion (chopped)
- 3 cloves of garlic (sliced)
- 1 medium sized potato (chopped into small cubes)
- 150ml single cream
- Salt and pepper to taste
- Fresh (or dried) thyme and basil
- Baguette bread and olive oil to serve
Clean your mushrooms with a soft brush or wet tea towel, slice them up and spare the most gorgeous looking slices for later.
Heat the oil and butter in a pan on medium heat, add mushrooms, onion and garlic, and fry them for a couple of minutes before you add about 1 litre of water.
Drop the chopped potatoes in, add salt and pepper, mix in the thyme and basil if you are using dried herbs. If you are using fresh ones, save them until the end.
In the meantime, preheat your oven to 200 C, slice up some baguette bread and brush them with olive oil. Bake them in the oven until they are golden brown.
Heat up a separate dry pan on the stove, add the spare mushroom slices and pan-fry them until they are nice and gold in colour. Put them aside.
Now back to the soup. When the potatoes are soft and started breaking apart, take the pan off the heat, stir the cream in and blend your soup with a stick blender (or a food processor) until it’s creamy and fluffy.
Gently heat the soup up again, add your fresh herbs (unless you already used dried ones), check for taste and serve it with crunchy bread on the side and golden mushroom slices on the top.
Do you want your soup or side dishes to be super creamy and rich? Add some potatoes. With this tip, you don’t just save some time for yourself, you can also avoid using any type of flours or other extra ingredients to thicken up your dishes.
It works very well with pasta sauces, too. Simply add a chopped raw potato to the water with your pasta and by the time you drain the pasta and mix it up with the sauce, the potatoes fall apart and make your sauce rich and silky.
Ingredients and equipment I use:
- Wooden Mushroom Brush: https://amzn.to/3e2Nw5s
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