Midweek Mushroom Soup

Did you know a single large portobello mushroom can have more potassium than a banana? A good excuse for a rich earthy mushroom soup. This is a simple soup to pull together, and it is always fun to whizz stuff up in a blender.  You could also re-purpose this as a rich pasta sauce, or sauce for chicken or pork.

  • 2T Rapeseed oil
  • 1 onion sliced
  • 1 med/large carrot diced
  • 1 stalk celery sliced
  • 200g mushrooms, sliced…I used a mix of Chestnut and Shiitake
  • 1 small potato, peeled and grated
  • 2 cloves garlic, crushed
  • Generous pinch Herbs de Provence
  • Salt and pepper
  • 400 ml whole milk
  • Chopped fresh herbs, and/or croutons, or some toasted seeds or…..

Heat oil on a large skillet and add the onions, celery, carrots and mushrooms. Cook, covered over low heat for 15 min. Add a couple tablespoons of water if it is getting dry- then add garlic, grated potato, pinch salt and Herbs de Provence. Cover and cook another 10 minutes. Take off the heat and tip it into a blender. Add a bit of freshly ground pepper and the  milk and blend until fairly smooth. Pour back into a pan over low-medium heat for 5-10 min until heated through., if it is too thick add a bit of stock or water to thin.

Serve with a sprinkling of freshly chopped herbs, or your topping of choice. Serves 2 as a main and 4 as a starter.


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