Hi everyone? Today I am going to share a super easy recipe for you, may favourite homemade and healthy mushroom soup recipe. Well this lockdown is not easy, and the constant cooking and feeding is relentless. So I have turned to soup, especially mushroom soup (my favourite). It is easy to make, just has to be left whilst cooking, healthy (I might be able to sneak in a few vegs), and comforting. And let’s face it, we all need a bit of comfort at the moment.
I adapted this recipe from a recipe found in River Cottage: Veg EveryDay! I love mushroom soup in general, so to be able to make it at home, whenever I want, with a minimum effort is a winner. The recipe usually makes enough for 2 days! Another day without cooking, less! Homemade and healthy mushroom soup recipe for the win!
A few notes about this recipe. I have a Blendtec – a powerful blender – and this helps getting that super smooth consistency which is palatable to kids. And also makes sure that all the hidden vegs remain, well, hidden. It saves time, and it is easy to clean. I use it a lot (no affiliation).
I kept the dry sherry in the recipe. It was optional in the original recipe, I used it there as well. I think it changes the flavour profile of the soup, and makes it more interesting. It is still optional.
This mushroom soup happens to be vegan and gluten free, a pure function of what I have in my house. You can substitute with dairy options as well as plain flour. It is all up to you – adapt to what you have.
- 1 tsp coconut oil
- 2 leeks, trimed, washed and finely sliced
- A spring of thyme
- 750g mushrooms, roughly chopped
- 1 small garlic
- 1 tbsp rice flour
- 1.2 l vegetable stock
- 100 ml unsweetened almond milk
- A few gratings of nutmeg
- 2 tbsp dry sherry (optional)
- sea salt and freshly ground black pepper
- a handful of tarragon (optional)
- Melt the coconut oil in a large saucepan over a medium-low heat abd sweat the leeks with the thyme, stirringfrom time to tome, until soft – about 10 minutes
- Turn the heat up to medium-high and add the mushrooms with a pinch of salt (this will help the juices to run). Sauté for a few minutes until they soften and lose some of their moisture.
- Add the garlic and stir for a minute, then sprinkle over hte flour and stir for a couple of minutes. Pour over the hot stock. Bring to boil and simmer gently, uncovered for 20 mns. Remove the thyme. Whizz the soup in a blender until smooth. Return to the pan.
- Add the almond milk to the soup, along with the nutmeg, and reheat gently, stirring. Add the sherry, if using, then taste and adjust the seasoning, adding more salt, pepper and/or nutmeg as needed.
- Spoon the soup into warmed bowls and add a swirl of milk and a sprinkling of chopped herbs before serving.
You can find all my other recipes here.