Portobello Mushroom Soup

It’s all about the quality of your mushroom! I bought some lovely big Portobello mushrooms for this soup. They smelled wonderful with dark earthy aroma. I lightly fried a chopped onion with some crushed garlic then added my chopped mushrooms. The thing to remember is they cook right down – I used four huge mushrooms and only just made enough soup for two! When the mushrooms have relaxed and released their juice, add a small slug of brandy and cook off the alcohol. This will cheer your soup up a bit! Then add some vegetable stock and some soya milk – half and half is good. Next, throw in a handful of roughly chopped flat leaf parsley then blend with a hand blender. Season to taste and add more liquid to get the consistency you want. Heat through then serve with a swirl of soya yoghurt and garnish with more chopped parsley and freshly ground black pepper.

Advertisements
This entry was posted in Meals and light bites. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s