Yummy Mushroom Soup

What is more comforting and yummy than a bowl of earthy mushroom soup? This is an easy recipe where I really cut back on the heaviness of cream. I always put a little bit of dried wild mushrooms to my soup as it adds to the depth of flavor.

One of my favorite meals especially when the weather is chilly outside is a warm bowl of mushroom soup with avocado toast.

 

Serves 4

 Ingredients:

3 tbs butter

1 ½ lbs mushrooms, chopped (any mushrooms you like – the wilder the better)

1 cup dried mixed mushroom, chopped (rehydrated)

1 large red onion or 2 small shallots, chopped

1 stalk celery, chopped

3 tbs. flour

1 tbsp. Organic Vegetable Base (or 2 soup cubes)

6-8 cups water

1 cup milk

3 tbsp cream (optional)

½ bunch of parsley, chopped (optional)

 

Method:

• Heat 2 tbsp. butter in a pot.
• Add the chopped mushrooms.
• Sauté mushroom on high heat until cooked – about 10 minutes.
• Set aside.
• In a pot heat 1 tbsp. butter.
• Add chopped onions and celery.
• Add 1 tbsp. bouillon base.
• Sauté for about 3-4 minutes.
• Add 3 tbsp flour.
• Sauté for a minute.
• Add 6 cups of water.
• Add about 3/4^th of the sautéed mushrooms.
• Allow this mixture to simmer for about 20 minutes.
• Add salt and pepper to taste.
• Using a hand blender, puree the mixture.
• Add ¾ to 1 cup of milk and simmer.
• Add cream if you wish and simmer for 5 more minutes.
• Garnish with chopped parsley and chili flakes
• Serve hot.