Have you had a mushroom punnet call you from the supermarket shelf? I did and this is what I made with themJump to Recipe
If you ask some people, it’s been the coldest winter in Berlin in 10 years. It’s definitely the coldest since we moved here. The snow outside keeps surprising me. every time it has snowed here, there is nothing left but wet grass by the end of the day.
So when I bought 3 punnets of mushrooms because they called to me from the shelf, it made so much sense to turn them into soup. We also chose, that evening, to go out to play in the snow. So you can just imagine how perfect this rich mushroom soup was that night.
The type of mushroom I used is more of a suggestion than an instruction. Use any mushrooms and as long as you let them brown first, you will have a perfectly mushroomie flavour. The 2 I used were oyster and mini king oyster mushrooms
The soup can be served as is or you can heat up some crusty bread to go with it. You can also easily convert the soup into a vegetarian recipe by using vegetable broth in place of the chicken. You can also make vegan with non dairy cream.
Let me know if you enjoyed the soup and how you served it. I love to hear back from my readers. Any feedback is always welcome.
Rich Mushroom Soup
- 1/2 Large onion diced
- 1 tbs olive oil
- 200 g Oyster mushrooms Keep 2 or 3 pretty ones for serving, roughly chop the rest
- 200 g Miniture King Oyster mushrooms Keep 2 or 3 pretty ones for serving, roughly chop the rest
- 200 g Champignon mushrooms Keep 1 to slice for serving, roughly chop the rest
- 3 cloves Garlic roughly chopped
- 2 Small potatoes peeled and chopped
- 3 cups chicken broth
- Water to cover
- Salt and Pepper to taste
- 1/2 cup Cream
- 1 handful dill chopped fine
- Fry the onions in olive oil until translucent
- Add the mushrooms and fry until browned
- Add the garlic, stir and then put them in to a pot
- Add the chicken broth, potatoes and then water to cover.
- Season well with salt and pepper and let it simmer for about 3 hours on a very low heat.
- Blend the soup in a blender or with a stick blender
- Add cream and bring it back up to heat.
For the topping
- Fry the mushrooms you kept aside in olive oil until brown.
- Place the fried mushrooms and finley chopped dill
- Optional: Drizzle with olive or truffle oil