Mushroom soup

Views: 558

Introduction

This is a simple soup that tastes delicious. It’s a great way to use up ingredients you have in your fridge and freezer, so it can be changed to suit your taste. You could add other vegetables like broccoli or courgette if you wanted to bulk it out further.

Olive oil is a healthy fat that contains monounsaturated fats, polyphenols and vitamin E. It also has oleic acid which can help lower your blood cholesterol levels and reduce your risk of heart disease.

• Choose mushrooms that are not toxic.
• Mushrooms contain a lot of water, so they shrink a lot when cooked.
• I used cremini mushrooms in this recipe because they have a mild flavor and hold up well to cooking without becoming soggy or drying out too much (ahem, portobello). If you prefer another variety, go for it!

2 cloves garlic, minced

To mince garlic, place the cloves on a cutting board. Using the side of your knife, gently press down on each clove and cut it in half. Remove the skin from each piece of garlic and discard it.

To peel garlic, lay one clove flat on your work surface and use your knife to slice off about 1/4 inch (6 mm) from both ends of the clove’s root end–this part is woody and bitter if left intact when cooking with fresh garlic. Then make several horizontal cuts across one side of the peeled clove; these cuts should be deep enough to expose some flesh but not so deep that they go all the way through to where they’ll hit another layer when you slice horizontally again later on in order to break apart individual pieces without having them fall apart into mushy bits as soon as you touch them! Once this is done flip over onto its other side so now both sides are exposed before slicing vertically down through those horizontal slices just made earlier while keeping pressure downwardly applied until separating individual cloves within reachable distance from one another (you may need tweezers).

1 medium onion, chopped

1 medium onion, chopped

• Choose a medium onion and chop it into small pieces.
• You can measure out 1 cup of chopped onions if you’re feeling lazy, but chopping them by hand is more fun!

1 carrot, peeled and diced

1 carrot, peeled and diced

Peel and dice the carrots into small pieces.

200ml vegetable broth/stock (I used low sodium)

• 1 cup white wine or sherry
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste

1.5 tsp Italian seasoning – divided use (I used Penzeys’ Italian Seasoning from their fall collection)

• 5 tsp Italian seasoning – divided use (I used Penzeys’ Italian Seasoning from their fall collection)

Italian seasoning is a blend of oregano, thyme, basil, marjoram and rosemary. It can also be found in a dry form as well. This herb mix is great for adding flavor to dishes without being too overpowering or spicy (like chili powder).

This recipe makes a big pot of soup, so you can freeze some for later

To freeze soup:

• Freeze the soup in an airtight container or storage bag. If you’re using a storage bag, make sure to remove as much air from it as possible before sealing it shut. You can also use Ziploc brand freezer bags; they come with handy clips that help you get rid of excess air in your containers!
• Label your container with the date and information about what’s inside (like “mushroom soup”). This will make it easier for you when it comes time to thaw out your frozen meal later on!

Conclusion

This soup is delicious, easy to make and even better the next day. You can also freeze some for later!