Recipe of the day: Rich and creamy mushroom soup

This creamy concoction is not only comforting but also packed with flavour.

To get started, you’ll need fresh mushrooms — button, cremini, or shiitake all work wonderfully.

Begin by sautéing a diced onion and some garlic in butter until they become fragrant and golden.

Prep Time: 20 minutes

Cook Time: 30 minutes

Serves: Six

Ingredients  

• 15 ml olive oil
• 40 g butter
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 leek, sliced
• 1 large sweet potato, peeled and chopped
• 45 ml dry sherry
• 15 ml miso paste*, optional
• 200 g portabellini mushrooms, sliced
• 200 g button mushrooms, sliced
• 750 ml vegetable stock
• 15 ml chopped thyme leaves
• 125 ml cream

To Serve:

• cream
• fried mushrooms
• fresh thyme leaves
• *Miso paste adds a delicious savoury richness to the soup

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Instructions 

• Ladle the soup into bowls, drizzle with extra cream and garnish with pan-fried mushrooms and fresh thyme.
• Heat the oil and half the butter in a large pan over a low heat. Add the onion, garlic and cook for 7 minutes.
• Add the leek and sweet potato and cook for 5 minutes. Stir in the sherry and miso paste.
• Reserve 50g of each mushroom and add the balance of the mushrooms to the pot.
• Cook for 3 minutes.
• Add the stock and thyme leaves. Bring to a boil, then simmer for 10 – 15 minutes.
• Remove the pan from the heat and cool. Blend in a blender, return the soup to the pan and reheat, adding the cream seasoning to taste.
• Meanwhile, melt the remaining 25g of butter in a frying pan over a medium heat. Fry the reserved mushrooms until golden and browned.

Recipe supplied by: mushroominfo.co.za

Rich and creamy mushroom soup

• Author: mushroominfo.co.za
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 1x
• Category: Lunch, Dinner
• Method: cook
• Cuisine: South African

Ingredients

Scale 1x2x3x

• • 15 ml olive oil

• • 40 g butter

• • 1 onion, chopped

• • 2 garlic cloves, chopped

• • 1 leek, sliced

• • 1 large sweet potato, peeled and chopped

• • 45 ml dry sherry

• • 15 ml miso paste*, optional

• • 200 g portabellini mushrooms, sliced

• • 200 g button mushrooms, sliced

• • 750 ml vegetable stock

• • 15 ml chopped thyme leaves

• • 125 ml cream

To Serve:

• • cream

• • fried mushrooms

• • fresh thyme leaves

• • *Miso paste adds a delicious savoury richness to the soup

Instructions

1. Ladle the soup into bowls, drizzle with extra cream and garnish with pan-fried mushrooms and fresh thyme.
2. Heat the oil and half the butter in a large pan over a low heat. Add the onion, garlic and cook for 7 minutes.
3. Add the leek and sweet potato and cook for 5 minutes. Stir in the sherry and miso paste.
4. Reserve 50g of each mushroom and add the balance of the mushrooms to the pot.
5. Cook for 3 minutes.
6. Add the stock and thyme leaves. Bring to a boil, then simmer for 10 – 15 minutes.
7. Remove the pan from the heat and cool. Blend in a blender, return the soup to the pan and reheat, adding the cream seasoning to taste.
8. Meanwhile, melt the remaining 25g of butter in a frying pan over a medium heat. Fry the reserved mushrooms until golden and browned.