Home-Made Mushroom Soup
Made fresh home-made mushroom soup is quite different taste than shopped bought packet or tinned soup. Best enjoyed with fresh baked whole grain bread liberally spread with butter.
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Ingredients
- 1 lb open cup mushrooms don't be afraid to use any leftover mushrooms.
- 4 oz shitake mushrooms
- 3 tbsp sunflower or vegetable oil
- 1 onion chopped
- 1 stick celery chopped
- 5 cups mushroom stock or vegetable stock
- 2 tbsp soy sauce
- ¼ cup long grain rice
- Salt and ground black pepper
- 1¼ cups 3% milk
- Fresh parsley and almond flakes
Instructions
- Place the mushrooms, onion, celery, and oil in a large saucepan. Heat until sizzling, cover, and simmer for about 10 minutes. Shake the saucepan regularly to avoid burning.
- Add mushroom stock, soy sauce, rice, and seasoning. Bring to a boil, then cover and continue to simmer for 20 minutes. The vegetables should be tender and rice cooked.
- Drain and keep the stock. Puree the drained mixture in a food processor until smooth, then recombine with the stock.
- Stir in the milk and gently reheat. Serve hot, sprinkled with parsley and a few almonds. Add a little 35% cream to add a little extra taste.
- This soup can be stored for a few day in the fridge but I've found it doesn't freeze well.