Mushrooms are one of my staple products, being both cheaply available at supermarkets and greengrocers, and simple enough to grow at home. I’m a tactile cook, so I like to break them up with my hands instead of slicing them, but it doesn’t make a difference to the end result of the recipe. If you like this and you have red wine and mushrooms left over, try making the Earthy Red Wine and Mushroom Risotto…
Serves 2
200g mushrooms
1 onion
1 clove of garlic
1 vegetable stock cube, dissolved in 300ml boiling water
50ml red wine
a handful of chopped thyme, plus extra to garnish
Gently clean any excess earth from the mushrooms with a clean tea towel, and break or slice them up. Peel and chop the onion and peel and crush the garlic. Put the mushrooms into a saucepan along with the stock, wine, thyme, onion and garlic.
Bring to the boil, then reduce down to a simmer for 20 minutes for all the flavours to meld. Remove from the heat and pulse in a blender.
Serve with extra chopped thyme to garnish.
Tips: Replace the red wine with white wine and add a tablespoon of natural yoghurt just before blending for a lighter, more traditional creamy mushroom soup. garnish with some grated strong hard cheese.
Mix any leftover soup with a carton or tin of chopped tomatoes and some cooked red or brown lentils for a hearty pasta sauce that can be frozen in portions, and defrosted for a quick and easy dinner.
‘Red Wine And Mushroom Soup’ recipe from A Girl Called Jack by Jack Monroe.
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