90. mushroom soup

tastes better than the packet one

  Mushroom soup is one of my favourite soups. Every time I make it, I remember the mushroom soup that was served at Driftwood in Malindi. While my family were having their choice of fish or chicken, I was not left with much of a choice. It was either vegetable curry or soups. So as the main dish, I decided to have mushroom soup and french fries. Weird combination, but better than the vegetable curry.  When my soup arrived, I was really shocked. The soup may have been a packet soup but the presentation was fantastic. A huge round bread with the top one third sliced off and the inside scooped out. The soup was in the scooped out bread, the the top slice acted as a cover. Wow! Needless to say, by the time I finished the soup and bread I was too full. My family had the french fries. I have not been served soup in this manner, anywhere else or neither have I served soup at home in this style. Perhaps I should. All you lucky people who get a variety of mushrooms, you can mix them to make soup, but I just have to use the normal white button mushrooms.

MUSHROOM SOUP
 4 servings

2 to 2½ cups of roughly chopped mushrooms
¼ cup chopped onion or 1 small onion
4 cloves of garlic, chopped
1 tbsp olive oil
1 cup water or stock
1 cup milk
½ cup fresh single cream
1 tsp salt
1 tsp coarse pepper powder

For garnish :
slices of mushroom
3 tbsps whipped fresh cream
chilli flakes
chopped spring onions
herbs

1. Heat oil in a pan. Stir fry the mushrooms, garlic and onion for about 3 to 4 minutes.
2. Add the stock and milk and let the mixture simmer over low flame for about 5 to 10 minutes.
3. Liquidize the mixture and put it back into the pan.
4. Add salt, cream and gently heat the soup. Add pepper and mix.
5. Spoon the soup into individual bowls.
6. Garnish with your choice of topping.

 

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simply food