Wrapping your hands around a mug or bowl of hearty soup is a camping winter essential – and this easy recipe doesn’t need any fancy ingredients to pack in a lot of flavour.
I’ve used a mixture of button and brown mushrooms in this soup, however portobello mushrooms add an extra hit of umami if you have them.
INGREDIENTS:
- 500g button or brown mushrooms, thinly sliced
- 1 tablespoon olive oil
- Small knob butter
- 2 cloves garlic, crushed
- 1 tin (340ml) evaporated milk (use light if preferred) OR 200ml cream + 150ml milk
- Handful fresh herbs (we used thyme and parsley), finely chopped, plus extra for garnish
- 2 heaped teaspoons cornflour
- ½ cup water
- Salt & pepper
- Dukkah, to garnish (optional)
METHOD:
- Slice the mushrooms thinly.
- Heat oil and butter in a pan and sauté mushrooms, until browned and sizzling (put a few slices aside for garnish).
- Add garlic and heat until fragrant.
- Add evaporated milk or cream and milk and heat through.
- Add plenty of chopped herbs and stir.
- Make a slurry with cornflour and water. Once your soup is heated, add slurry, one teaspoon at a time, until your soup reaches the desired consistency.
- Serve with extra herbs, dukkah and mushroom slices.
TOP TIP
Replace milk for soy or almond milk for a dairy free alternative.
