A bowl of mushroom soup, under a blanket, watching the stars… talk about life’s simple pleasures. The recipe includes cream but leave it out for a delicious dairy-free option.
Ingredients
- 1 tablespoon olive oil (or butter if not dairy-free)
- 1 small onion, finely chopped
- ½ leek, finely chopped
- 2 cloves garlic, finely chopped
- 350g Swiss Brown mushrooms, finely chopped
- 1 litre vegetable stock
- 1 tablespoon cornflour
- 200ml cream (optional)
- Salt and pepper
- A little chopped parsley and garlic, to garnish
Method
Heat oil or butter in a saucepan and sauté onions, leek, and garlic until golden and fragrant. Add the sliced mushrooms, with a little more butter or oil if needed. Season with salt and pepper. Add the vegetable stock and bring to the boil. Make a slurry with cornflour by adding a little cold water and add to the soup, stirring constantly until it thickens. Season to taste and add cream if using. Serve with a sprig of parsley.
