Whilst living in Melbourne, my housemate worked at a bakery and cafe which served the most incredible soups, and it was there I fell in love with mushroom soup.
The other week I was looking for recipe inspiration but all I could find was cream of mushroom soups (both plant-based and not). As I was looking for something completely without cream, I decided to simply make my own thinking it couldn’t be that hard. So after a few tries, here we have a delicious mushroom soup without cream.
I like my soups quite thick and blended, so I blend up most of the mushrooms and just save a few whole pieces for texture. I recommend at least pulsing it a few times in a blender, but leaving some chunks.
1 small onion, finely chopped
4 cloves garlic
500g mini portobella mushrooms, cubed
1 vegetable stock cute
1 tbsp dried mixed herbs
1 tsp turmeric
Salt and pepper
What to do:
- Sauté the onion in a little olive oil on low-medium heat for 10 minutes, adding a small splash of water partway through
- Crush the garlic and cook it for one or two minutes
- Add the mushrooms and cook for 5 minutes until soft
- Add the stock cube and water and stir
- Bring gently to the boil, then leave it to simmer gently for another 10 minutes
- Add the turmeric and herbs
- Pulse the liquid in a blender a few times to get a chunky soup or blend completely to get a super thick and smooth soup
- Add a generous amount of pepper, taste, and add more seasoning if needed
- Simmer down more to the desired thickness if needed
- Serve with some crusty sourdough (avocado toast even?), watercress, and fresh herbs