Continental · serves 2

Mushroom Soup

No cream needed if you brown the mushrooms properly. Thirty minutes.

30 min Easy Vegetarian

Ingredients

  • 600g mushrooms, sliced
  • 1 onion, 6 garlic cloves
  • 2 tbsp maida
  • 3 cups stock
  • 1 cup milk or 1/3 cup cream
  • 1 tsp thyme
  • 3 tbsp butter
  • Black pepper
  • Bread

Method

  1. Sear the mushrooms in a dry hot pan in batches. Wait for the water to release and fully evaporate, then let them brown. This browning IS the flavour — crowding the pan skips it entirely.
  2. Keep a handful of the browned ones aside for the top.
  3. Butter, onion and garlic, 6 minutes, then thyme.
  4. Maida in, cook 2 minutes, then stock added slowly while whisking.
  5. Mushrooms back in, simmer 10 minutes, then blend most of it — leave some texture.
  6. Milk, salt, lots of pepper. Reserved mushrooms and bread on top.

Questions people ask about Mushroom Soup

How long does Mushroom Soup take?

About 30 minutes from starting to sitting down, and it is straightforward. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of onion in Mushroom Soup?

Use shallots, which are sweeter, or leeks for a milder result. Neither browns quite as deeply.

Can I make Mushroom Soup ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Mushroom Soup vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

What do you serve with Mushroom Soup?

Reserved mushrooms and bread on top. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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