Creamy mushroom soup
Food, recipes

Creamy mushroom, leek and white wine soup.

Not the traditional combination I know. But, I’m not traditional and it’s always good to mess with a classic and make it your own! As Voltaire once said, “Originality is nothing but judicious imitation. The most original writers borrowed one from another”. I think this is true for all forms of art/ creativity. Particularly cooking. We all create stuff that we like to eat – but we only know we like it or certain flavours because we have had them somewhere before and we either try to recreate it, or we borrow certain aspects to make our own dish.

I used to detest mushroom soup. You know the ones in a tin? Or the fresh ones? Bland, grey and insipid. If I was ever stupid enough to purchase one, I would soon regret it and would struggle to force it down. It’s only been in the last couple of months that I have grown to like it. And I reckon that’s just because I had to make a soup at work and thought mushroom is an easy one when you’re short on time so bunged in a load of ingredients, herbs and seasoning and hoped for the best! And it worked. With the right seasoning, most things taste nice.

This was so easy to make and will last me about 4 days for lunch! Although I suspect I will freeze some for another time. As it’s getting colder, I’m going to try and make a new soup every week.

Prep time: 5 minutes.

Cooking time: 30 minutes.

Ingredients:

  • 400g chestnut mushrooms chopped.
  • 1 brown onion sliced.
  • 1 large leek sliced.
  • 2 tsp lazy garlic.
  • 1 tsp dried tarragon.
  • 1 tsp dried mixed herbs.
  • Ground black pepper.
  • Sea salt.
  • 500ml white wine.
  • 50g butter.
  • 200ml light double cream.
  • 200ml vegetable stock.

Method:

  1. Heat the butter in a large saucepan and saute the onions and leeks for 10 minutes until they soften.
  2. Add the garlic and mushrooms. Season with salt and pepper and cook for five minutes.
  3. Next, add the herbs and wine.
  4. With the lid on, cook on high for 10 minutes. During this time, the wine should reduce by half.
  5. Add the vegetable stock and the cream. Cook for 5 more minutes.
  6. Remove from the heat and blitz until smooth. Serve with extra cream drizzled on top and crusty bread.

That’s it! Enjoy.

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