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| If you want you could leave the soup unblended, like this, but I like smooth soup so I hit the blender! (not literally!) |
Finally I can share my mushroom soup recipe! I did initially look online for a recipe, but after getting the gist of what goes into mushroom soup, and wanting a smaller quantity than most recipes created, I made it up myself. It took about 30 minutes from start to finish, possibly less but I can't remember the exact time.
Note: this is an unsponsered post, any links and brand mentions are
because I like the products the company provides and wish to share them
with you.
Winging it worked out extremely well for this dish. The silky smooth texture (thank you Vitamix!) teamed up well with the subtly, buttery flavour of mushrooms. Here's what I did, with the full recipe at the end post.
I took a small smidge of butter,
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| My onion looked about this size. |
used it to gently fry a small chopped onion.
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| Since they were going in a blender I roughly cut mine into slices |
I then the entire organic portion provided by
Able and Cole added the super tasty mushrooms which are delicious raw and cooked, and I think are underated in cooking. I cooked them for a few minutes with the butter and onion mix.
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| Also delicious cold from the fridge as a drink! |
Next I tipped in enough milk and some water to cover the mixture.
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| The essence of life |
I crumbled in an instant stock cube for flavour,
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| Other brands are fine too! |
a bit of flour to thicken it,
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| Flour isn't just for baking bread and cakes! |
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| Use as much or as little as you like! |
then added a sprinkling of salt and pepper, and let the mixture simmer for a while.
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| Yummy! |
Once I judged it ready I tipped it into the blender, whizzed it up & voila! Mushroom soup ^o^
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| Simple, plain, wonderfully tasty! |
Mushroom soup is often creamy: I didn't add any cream, but it was better than any tinned soup which I've tasted. Here's my recipe!
Ingredients
Please note the quantities are estimated as I 'winged' the recipe. Adjust the quantity according to your own preferences,
butter, a small matchbox sized amount
onion, egg-sized chopped into little cubes
white mushrooms (any kind can be used) about 2 fists worth
milk, 3/4 of a cup
water, 1/4 of a cup
vegetarian stock cube, x 1 (I think meat ones could be used if you prefer them)
plain flour, 1 tablespoon
salt and pepper, a little of each
How to Cook
Total time: 30 minutes, depending on how well you like some of the ingredients cooked.
Put the butter in a saucepan until it melts, stirring occasionally.
Add the chopped onion, and keep stirring as they cook for a few minutes.
Tip in the chopped mushrooms, and keep stirring as they cook for a few minutes.
Add milk and water to cover the mixture.
Add the stock cube, flour, salt, and pepper then let the mixture simmer for several minutes. How long you leave it is entirely up to how cooked you like your ingredients. The flour will thicken the soup so keep stirring until any lumps have dissolved.
Please follow the instructions in your blender -
not all blenders can take hot liquid, in which case either wait until
the soup is cool before blitzing it, or blitz it after it warms up a
bit, then heat it up for eating after. I'm fortunate that my family has a
Vitamax blender which creates silky smooth soups (hence this soup's title) but any blender will
do the job.
Place mixture in blender, and blend to your preferred thickness.
Place in bowls and enjoy!
I hope you've enjoyed today's recipe - I'd love to hear if you try it out for yourself!
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| This is obviously not going to happen after making my recipe, but I spotted it while searching for cooking images and it made me laugh, especially as I've used still images of this cat in previous posts. Picture source. |
