Mushroom Soup
By: Lisa Holmen
This delicious soup has a beautifully rich broth and is super easy to make. If you want a vegan version, just substitute the butter for olive oil and leave the cream out.
Ingredients
- 2 tbsp unsalted butter or olive oil
- 2 cloves garlic, minced
- 2 small onion, finely chopped
- 500g mushrooms, chopped
- 2 tbsp plain flour
- 4 cups vegetable or chicken stock
- 2 tbsp heavy cream (optional)
- ¼ tsp fine sea salt, or to taste
- ¼ tsp ground black pepper, or to taste
- Sautéed mushrooms, to garnish
- Parsley, to garnish
Method
- Heat the butter or oil in a large pan over medium-high heat. Add the garlic and onions and cook for 5–6 mins until softened
- Add the mushrooms and cook for another 3–4 mins until browned.
- Add the flour to the pan and stir to coat the mushrooms, then add the stock. Bring to the boil, reduce the heat and simmer for 10–15 mins.
- Blend using a hand mixer until smooth then add the cream if using.
- Season as required and garnish with sautéed mushrooms, parsley and parmesan cheese.
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Lisa Holmen
Lisa Holmen is a food and travel writer, recipe developer and photographer. Her blog, Lisa Eats World, is one of the leading food and travel blogs in Australia, featuring healthy recipes, restaurant reviews and food-inspired travel guides. Lisa divides her time between the bustle of Melbourne and her new home on the Mornington Peninsula where she loves meeting local producers, visiting wineries, soaking up the coastal lifestyle and adopting a “slower” approach to living.
An advocate of sustainable and ethical foods, Lisa is particularly passionate about healthy, organic and wholesome foods and cooking from scratch. She believes in simplicity in the kitchen and loves trying new recipes, drawing inspiration from her travel adventures and her heritage. Although she’s not a vegetarian, Lisa has an appreciation for plant-based cooking and wholefoods and tries to cook vegetarian at home wherever possible.
