Red Wine And Mushroom Soup

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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  1. Had a go at making sausage burgers: 500gr pack of sausages skinned,mixed with onion,grated carrot.,finely chopped red pepper(fried in a spot of oil for a few minutes),two tins red kidney beans,chopped coriander, one finely chopped red chili,cumin,paprika,salt and pepper. This made fourteen big burgers–one would be enough.They went into the freezer after keeping enough for dinner. Tasted good with sweet potato mash. I would put a healthy dose of garlic into the burgers next time: I meant to but forgot!

  2. Apropos of the Red wne and mushroom risotto which I enjoyed making this weekend – vegan daughter visiting – I used reduced to 10p pcket of mushrooms ( Tesco Friday late afternoon – a good time to shop) and at the end threw in cheapo packet of spinach + large handful of parsley. It was delicious!
    Thought you might like to know!.

  3. I think putting it in a recipe like this is probably the only thing worth doing with Three Mills red wine. If anyone has ever tried drinking the stuff they will know what I mean…

    This soup sounds like something I could easily have and sounds quite nice. Might try it…

  4. If anyone doesn’t want to drink the rest of a bottle of wine but needs some for a recipe – you can always freeze the rest in an ice cube tray – it means it doesn’t go to waste and you have some ready next time a recipe needs some wine.

  5. Enjoyed your mushroom soup recipe last night for supper – hubby loved it! Have added it to my cookbook, definitely a staple for our home. Keep up good work, Tammy x

  6. Hey Jack, making this – my FIRST JACK RECIPE! – as we speak, but just to let you know, it doesnt say when to stick the vino in. (I used to do this with my friend’s baking blog too, she called me her chief recipe tester!). I just chucked it in with everything else – fingers crossed! Love ya work x

    • Gave this a go and was a little underwhelmed. Going to add some roasted garlic and maybe a little cream to see if I can bring out some richness and complexity.

  7. Added some roasted garlic and a splash of cream, and this soup was just divine. I want to make it for everybody!

  8. Was panicking earlier because I had some dregs of red left to use and can’t afford meat this month – remembered this recipe! Tastes incredible, thanks Jack!

  9. Just this for tea, unseasonal but delicious. Missed out red wine as only have good bottles. Your recipes are easy to follow and cheap. Married to a chef who can go through the cupboards and make tasty meals but I need help. Looking forward to book arriving tomorrow.

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