Mushrooms are top on the list of divisive foods in our household and the battle lines are very clearly drawn. The little man and I can have mushrooms intravenously whereas the better half would much rather be clubbed on the head than have to eat these fungi.
I was delighted when the six year old asked for mushroom soup for dinner and ‘with some pieces left in’, please.
So here’s the dairy free version of mushroom soup I make. It has only a handful of ingredients and takes less than 30 minutes to get to the table.
You can leave out the butter if you prefer a vegan version.
250 grams mushrooms, chopped
2 large shallots, finely chopped
1/2 teaspoon black pepper
1 tablespoon olive oil (I used one infused with rosemary and garlic)
1 tablespoon butter
1 hearty tablespoon, chopped garlic
salt to taste
750 mls water
- Heat the olive oil and saute the garlic for a couple of minutes. Then add the shallots and saute till lightly caramelised.
- Add the butter and then the chopped mushrooms. Saute for 5-7 minutes.
- Add the pepper and salt. Add the water and simmer for about 10-12 minutes.
- Reserve 1/2 a cup of the broth along with the mushrooms and onions. Blitz the rest in a blender.
- Pour the blended soup back into the pot with the reserved mushroom and onion pieces. Mix well.
- Ladle into soup dishes and serve hot.
- For a pop of colour, I serve with some avo toast on the side.