Tag Archive: mushrooms


I can’t find the recipe I used to make the gammon and leek soup which came third in the Charity Soup off so  here instead is the recipe for the joint first place soup.

But before that – a blanket update.

There isn’t one.

I was in Cape Town all of last week and this week my co blanket buyer and hander outer is writing her psychology masters mid-year exams so i have to wait for her before we can go spend the money and start dishing out the warmth. But this will happen next week. and photos shall follow.

 

But – back to the soup

Wild mushroom soup with sage

(only i bought the mushrooms from Pick n Pay and didn’t have sage)

You need:

25g butter

1 chopped onion, 2 crushed garlic cloves, 6 fresh sage leaves (if you can find them. i couldn’t so i used parsley. a different taste but it was still delicious)

1 Tablespoon flour, 1 litre veggie or chicken stock. (I have bought a bottle of organic veggie stock which i don’t for one second belive is really organic but it is much less salty than normal stock so i think worth it)

750g of assorted mushrooms. (I used a mixture of brown mushrooms, button mushrooms and those fancy shmancy mushrooms you get at Pick n Pay now.)

120ml of white wine (like anyone ever measures the wine they put in food), 120ml double cream (i used plain yoghurt)

salt, pepper and parsley to garnish

 

You do:

Melt the butter in the pot you will cook the soup in. Gently fry the onion and garlic until the onion softens. about 4 minutes-ish. Add the flour and cook for a bit. Then add the stock slowly, stirring away. Add the chopped mushroom and bring to the boil. Here I went my own way because i was making the soup in advance. I added all but one packet of those skinny mushrooms with the little ball heads. They look like these enoki mushrooms but I don’t remember that that was what PnP called them.

 

Once boiling, reduce the heat and simmer with the lid on for about twenty minutes. It is surprising that it really does take that long for the mushrooms to get soft.

Use a food processor or wand to whizz the soup up. It never gets completely smooth but whizz until it is as you like it. Ten minutes before serving I added the rest of the mushrooms  and a handful of chopped parsley, and allowed the soup to simmer. Then I added the yoghurt and the recipe asked for the wine at this stage. I didn’t much fancy raw wine in the soup so I left it out!

I know – shocking!

Once the yoghurt was added you can’t let the soup boil, so warm it through, season with salt and pepper and serve with a parsley garnish.

Was a very filling, creamy, rich and delicious bowl of soup.

 

 

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The bf makes soup on Sundays. I am trying hard to establish this as a set-in-stone tradition because it is just fabulous to not have to cook on a Sunday. And soup seems the perfect Sunday dinner. So I shall be encouraging him – a lot!

For Christmas I suggested a family member of mine buy him a soup recipe book (sneaky sneaky) and the result has been some really yummy Sunday night dinners. Now I am back home, I reinstated the new tradition with enthusiasm last night. And got mushroom soup with sage for my efforts. I like mushroom soup but usually balk at the cost of mushrooms. On Saturday we happened upon a mushroom shop and bought a bag of stalks for almost no money and used them. They are perfect for soup as they hold their shape and taste just as good as the tops.

Bf started by prepping everything, cos that’s how he likes to cook. Then he gently fried a finely chopped onion and 2 garlic cloves in some butter. When that looked all translucent, he stirred in a tablespoon of flour and cooked that for about a minute. I helped at this stage (I was actually getting more wine out of the fridge and couldn’t really say no) to pour the stock (1 litre vegetable stock) into the mixture. Once that was all added, 750g of mushrooms went into the pot. The recipe called for wild mushrooms but unless you live on a farm I think these are a little hard to find. We bought a mix of mushrooms and that was fine. We used the aforementioned stalks as well as three other types of mushrooms we found at the veggie market shop.

Anyway – I went back to the couch with my wine and he allowed the mixture to come to the boil. He then turned it down and let it simmer for about 15 minutes. Then he added about 5 leaves of sage, chopped up.

We whizzed the soup up with a blender-wand until most but not all of it was creamy. A cup of white wine and seasoning went in at this stage and the whole lot was left to reheat through.

Served with rye bread this was a definite go-back-for-seconds meal. And using the mushrooms stalks meant it was not in the least expensive.

I think the mushrooms cost about R30 and there was enough soup for us to each have two bowlfuls last night and there is enough for one of us for lunch too.

Very nice indeed. Will keep that recipe in mind when next I see mushroom reasonably priced.