This just sprung to mind as I was cooking the Food Barn-Inspired Mushroom Linguini tonight. If you blend the final product (minus the pasta of course) you’ll have a pretty tasty winter Mushroom Soup. It’s so delicious that I’m sure it warrants a more elaborate name than just ‘Mushroom Soup’ but I’m too distracted by how good it is to worry about that right now. And it’s seriously low maintenance. Unlike my husband’s wife, he might say. Although he wasn’t throwing his weight around quite so much by the time he’d tasted this…
Serves 2 | Preparation time 10 minutes | Cooking time 10-15 minutes
WHAT YOU’LL NEED
2 tubs fresh mushrooms, roughly chopped – I used 1 punnet brown and 1 punnet button mushrooms
1 medium onion, chopped
1 clove garlic, chopped
1-2 Tbsp balsamic vinegar
4 Tbsp butter
2 rashers bacon, diced (you could leave this out if you want a vegetarian option)
Half a cup of cream (Don’t tell anyone I said this but I think you could also get away with plain yoghurt for a less rich version)
1 cup chicken or vegetable stock
WHAT TO DO
1. In a pan heat half the butter, add the onion and cook until it’s a light golden brown, then add the garlic and cook for a further 1-2 minutes.
2. Add the remaining butter and the mushrooms (you can add about 1-2 Tbsp of olive oil at this stage if there’s not enough liquid for the mushrooms as you don’t want them to burn)
3. When the mushrooms are starting to turn a golden brown colour, add the cream and then the balsamic vinegar and stock. Simmer for a further 5-7 minutes.
Add salt and pepper to taste
4. Leave to cool slightly and then blend and serve as soon as possible.
*Serve with chopped parsley sprinkled on top if you have some.
*You could also serve with crunchy, cheesy, herby baguette – sprinkle baguette with butter and or cheese and mixed herbs then grill until the baguette is crispy and the cheese has melted.