Winter has been coming and retreating for some time but we simply cannot resist yet another sample of the highly anticipated rich and dense flavors that make winter so memorable. This week we are bringing you yet another Jamie Oliver inspired recipe, a creamy mushroom soup that we like to combine with roasted potato wedges.
Serves 6; Cooking time: 45 minutes
- 800 g mixed mushrooms (we used white button, crimini, portabella, shiitake)
- olive oil
- 2 onion , peeled and finely sliced
- 3 sticks celery , trimmed and finely sliced
- 4 cloves garlic , peeled and sliced
- a few sprigs of fresh flat-leaf parsley , leaves picked and chopped, stalks finely chopped
- a few sprigs of fresh thyme , leaves picked
- 60 fluid ounces vegetable stock
- sea salt
- freshly ground black pepper
- 150 ml light cream cream
Peel off any tough outer skins of the mushroom caps and throw them away, then slice the mushrooms finely. Heat a large saucepan over a medium heat and pour in a splash of olive oil. Add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, place a lid on top and sweat gently until softened.
Spoon 4 tablespoons of mushrooms out of the pan and put to one side. Pour the stock into the pan and bring to the boil. Turn the heat down and simmer for 15 minutes. Season with salt and pepper, then whiz with either a Vitamix or even a standard hand-held blender until smooth. Pour in the light cream, heat just before boil, then turn off the heat.
Roast the potato wedges (see this recipe for help). Spoon the soup into deep, individual bowls, garnish with the chopped parsley and remaining mushrooms, and serve with the roasted potato wedges.