Nothing says winter comfort like a steaming bowl of soup. This creamy Mushroom soup is easy to make, so make double and save some for lunch tomorrow.
30ml olive oil
1 onion, finely chopped
5ml fresh ginger, finely chopped
1 garlic clove, crushed
500g button mushrooms, thinly sliced
50ml cake flour
45ml dry sherry
1,5L vegetable stock
125ml fresh cream, optional
HOW TO MAKE VEGETABLE STOCK
In a large pot add 1 quartered onion, 3 peeled and sliced carrots, 3 x sliced celery ribs and 2 sliced leeks (wash all vegetables and herbs before use). Add 2,5L of water and bring to a boil. Skim the surface and add 2 bay leaves, a few peppercorns and a few sprigs of flat leaf parsley. Reduce the heat and simmer for about 1 hour. Pour stock through a sieve into a clean bowl. Set aside to cool and use as required – or freeze until needed. Makes about 2L of stock.
Heat the oil in a large pot and sauté the onion, ginger and garlic for a few minutes. Stir in the mushrooms and toss to combine. Cook over high heat until the mushrooms are a little dry.
Add the sherry and cook for a few seconds (remove the crushed piece of garlic).
Add the butter and melt, then stir in the cake flour. Whisk in the stock and continue to cook for another 5 minutes or until the soup starts to thicken. Use a hand blender to blitz until smooth. Adjust the seasoning, stir in the cream and serve hot with crusty bread.
Recipe by Chef Suné Niemand