Introduction
This delightful mushroom soup is a warm and comforting dish that’s perfect for any time of the year. Featuring an aromatic blend of garlic and a medley of vegetables, this recipe highlights the earthy flavors of mushrooms. With the option to use either chicken or vegetable stock, this soup can easily be adapted to suit your dietary preferences. Serve it with a dollop of sour cream and crispy roasted mushrooms for added texture and richness.
Detailed Ingredients with measures
– 4 cloves of garlic
– 2 tablespoons olive oil
– 300g frozen chopped mixed onion, carrot, and celery
– 750g chestnut or button mushrooms
– 1 litre organic chicken or vegetable stock (optional)
– 4 tablespoons sour cream
– Extra virgin olive oil (optional)
Prep Time
10 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Serves 4-6
Method
1. Preheat the oven to 180°C/350ºF/gas 4.
2. Peel and finely slice the garlic.
3. In a large casserole pan over medium-high heat, add 2 tablespoons of olive oil, the sliced garlic, and the frozen mixed vegetables. Fry for a few minutes.
4. Slice 500g of the mushrooms and add them to the pan with a good pinch of black pepper. Cook for 10 minutes, or until golden.
5. Pour in the stock (if using) or 1 litre of boiling water. Cook for a further 10 minutes.
6. Meanwhile, slice the remaining 250g of mushrooms, place them on a tray with a drizzle of olive oil and a pinch of sea salt and pepper, and roast for 15 minutes, or until golden and crisp.
7. Blend the soup to your desired consistency, then season to taste.
8. Divide the soup between warm bowls, swirl 1 tablespoon of sour cream into each, and top with the crispy mushrooms. Drizzle with extra virgin olive oil, if desired.
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 180°C/350ºF/gas 4.
Step 2: Prepare Garlic
Peel and finely slice the garlic cloves.
Step 3: Cook Vegetables
In a large casserole pan over medium-high heat, add 2 tablespoons of olive oil, the sliced garlic, and the frozen mixed vegetables (onion, carrot, and celery). Fry for a few minutes until the vegetables begin to soften.
Step 4: Add Mushrooms
Slice 500g of the chestnut or button mushrooms and add them to the pan along with a good pinch of black pepper. Cook for 10 minutes, or until the mushrooms are golden brown.
Step 5: Add Stock or Water
Pour in the stock (if using) or 1 litre of boiling water into the pan. Cook for an additional 10 minutes to allow the flavors to combine.
Step 6: Roast Remaining Mushrooms
Meanwhile, slice the remaining 250g of mushrooms. Place them on a tray, drizzle with olive oil, and sprinkle with a pinch of sea salt and pepper. Roast in the preheated oven for 15 minutes, or until golden and crisp.
Step 7: Blend the Soup
Using a blender, blend the soup to your desired consistency. Season the blended soup to taste with salt and pepper if needed.
Step 8: Serve the Soup
Divide the soup into warm bowls. Swirl 1 tablespoon of sour cream into each bowl and top with the crispy roasted mushrooms. If desired, drizzle with extra virgin olive oil before serving.
Notes
Note 1: Stock Usage
Using organic chicken or vegetable stock enhances the flavor of the soup, but it can be substituted with boiling water if necessary.
Note 2: Mushroom Variety
Both chestnut and button mushrooms will work well for this recipe, but chestnut mushrooms provide a deeper flavor.
Note 3: Serving Suggestions
For added freshness, consider garnishing the soup with chopped fresh herbs such as parsley or chives alongside the crispy mushrooms.
Cook techniques
Sautéing
Sautéing is a cooking method where ingredients are cooked quickly in a small amount of oil over medium-high heat. In this recipe, garlic and frozen mixed vegetables are sautéed in olive oil to develop flavor.
Roasting
Roasting involves cooking food evenly in an oven at a high temperature. The remaining mushrooms are roasted with olive oil and seasoning to achieve a golden and crispy texture, enhancing the soup’s overall flavor.
Simmering
Simmering is a gentle cooking technique where food is cooked in liquid at a temperature just below boiling. In this recipe, the soup simmers after adding stock or boiling water, allowing the flavors to meld.
Blending
Blending creates a smooth or pureed consistency for soups or sauces. In this recipe, blending the soup helps to achieve the desired texture, ensuring it is creamy and comfortable to eat.
Drizzling
Drizzling involves lightly pouring liquids over food for flavor enhancement. In this dish, extra virgin olive oil is drizzled on top of the soup just before serving for added richness and flavor.
FAQ
Can I use fresh vegetables instead of frozen?
Yes, you can use fresh vegetables if you prefer. Just make sure to chop them into small pieces for even cooking.
What type of mushrooms can I use?
You can use either chestnut or button mushrooms based on your preference. Both will add great flavor to the soup.
Is it necessary to use stock in the recipe?
No, using stock is optional. You can substitute it with boiling water for a lighter version of the soup.
Can I make this recipe vegan?
Yes, by using vegetable stock and omitting the sour cream or replacing it with a non-dairy alternative, you can make this recipe vegan.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat on the stove or microwave before serving.
Conclusion
This hearty mushroom soup combines the richness of garlic and vegetables with the earthiness of mushrooms, making it a comforting and nutritious dish. The addition of sour cream adds creaminess, while the crispy roasted mushrooms provide a delightful texture contrast. Perfect for warming up on a chilly day!
More recipes suggestions and combination
Creamy Mushroom Risotto
Use the same mushrooms and garlic alongside Arborio rice, white wine, and parmesan cheese for a rich and creamy risotto.
Mushroom and Spinach Pasta
Combine the sautéed mushrooms and garlic with fresh spinach and your choice of pasta, adding cream for a deliciously indulgent dish.
Vegetable Stir-Fry
Utilize the frozen mixed vegetables and mushrooms in a speedy stir-fry with soy sauce, ginger, and sesame oil for a quick and healthy meal.
Stuffed Peppers
Mix the sautéed mushroom and vegetable mixture with quinoa or rice, then stuff into halved bell peppers and bake until tender.
Mushroom and Cheese Quesadillas
Sauté mushrooms, garlic, and mixed vegetables, then layer with cheese in tortillas for crispy, gooey quesadillas. Serve with sour cream or salsa on the side.
