Mushrooms are an acquired taste and thankfully I have developed that over the years. Previously, I have made a creamy, spicy mushroom soup. This time I made it without spices. However, I did use a lot of herbs and garlic in the soup. This creates a lot of depth to the flavour.
In addition, adding the mushrooms and a few spinach leaves gives it a wild look. This soup was absolutely delicious and would recommend it to any mushroom fan.
-Mushrooms have Vitamin D which is good for the bones.
-Mushrooms also contain Vitamin B which gives energy.
Prep: 10 mins
Cooking time: 1 hour
Serves: 3 people
-Handful of spinach leaves
- 1 vegetable stock cube
-100ml Whipping Cream/Milk
-1 tsp Parsley
-1 tsp Chives
-1 tsp Coriander
-1 tsp Tarragon
Chop the mushrooms
Fry in butter and garlic until sautéed
Put the mushrooms into a blender (leave some of the mushrooms as they will go in the pot later)
Blend until you have a paste.
Scoop contents in a pot.
Add 100ml of cream and 1 vegetable stock.
Add parsley, chives, tarragon and coriander leaves.
Add the fried mushrooms.
Add spinach leaves and stir until wilted.
Serve in a bowl