My poor convalescing love enjoys mushroom soup much more than I do. I made this version for him a few months ago (to prove that mushroom soup could be yummy and also healthy … without the need for cream). I saw that some people use cauliflower in their vegan soups to thicken and make soups ‘creamier’ and I might try adding it sometime, I did not have any on hand, so I used a few potatoes to thicken the soup and a little evaporated milk. A sore mouth this weekend meant it was especially happily received. It was based on a recipe from Lesley J who shared it on the Jamie Oliver website – thanks for a great mushroom soup base!
approximately 900g mushrooms
about 4 tbsp olive oil (or your favourite cooking oil)
2 large onions
2 cloves garlic
4 heaped tbsp plain flour
2 litres chicken stock (I used cubes and it was fine!)
2 bay leaves
Handful of fresh parsley, finely chopped
200mL evaporated skim milk*
salt and pepper
1. Dice onions and crush garlic with a knife, roughly chop the mushrooms and chop the parsley (relatively finely … it is going to be blended up later though).
2. Cook the potatoes before hand and set aside.
3. Heat the oil in a large saucepan, add the onions and garlic, cook for a few minutes until clear and soft.
4. Turn up the heat and add the mushrooms. Cook till they start to go dark and reduce in volume (about 5 minutes).
5. Sprinkle the flour over so and mix through the mushrooms and onion.
6. Pour in the water and stock cubes, potatoes, bay leaves and parsley. Bring to the boil, allow to simmer (just bubbling) for about 15 minutes. Check and stir it every now and then.
7. When its done, remove the bay leaves and use a stick blender to create a thick soup. Add the evaporated milk and stir through.
8. Season with salt and pepper and serve with a dollop of cream cheese (and perhaps some homemade bread!).
*This could be left out for a dairy-free alternative or substituted for non-dairy milk.