Monday, November 23, 2015

Greatest mushroom soup evah!

You guys seriously have to try this one.


1/2 onion, chopped
5 cloves fresh garlic, minced fine
1/2 peeled green apple, chopped
big lump of butter
1-2 potatoes sliced
2 cups of diced pumpkin
2-3 cups sliced mushrooms
handful of rubbed basil
1 porcini mushroom soup cube
2 cups milk

In a large pot over a medium heat saute the onion, garlic, basil, soup cube, mushrooms and apple in the butter until they're soft. Add potatoes (I don't peel) and pumpkin and enough water to cover. Reduce heat and simmer until the spuds are soft. This should be about 20 mins. Make sure the water level doesn't go down too far. Add more if needed.

While this is doing up, cut up some more mushrooms into nice bite-size chunks and sautee them in a pan with more butter and then set aside.

Take another pot or a big bowl and blend the hot soup together with the milk in portions, letting it go long enough to make it really smooth and frothy. If you've got it, try heavy cream instead of milk.

Transfer the blended soup into the new pot and put it back on a very low heat to warm up. Add the mushroom bits.

Eat with fresh bread and butter.

Oh! Best one ever!


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