Rustic Portobello Mushroom Soup
The earthy flavour of the large, dark mushrooms in this soup is given a lift by garlic, parsley and mace.
| Servings | Prep Time |
| 4-6 | 30minutes |
| Servings | Prep Time |
| 4-6 | 30minutes |
Ingredients
- 790 grams portobello mushrooms cleaned and chopped
- 5 cups vegetable stock
- 3 slices country-style bread
- 2 tbsps olive oil
- 1/2 small onion chopped
- 1/2 small garlic minced
- 1 pinch ground nutmeg
- 3 parsley sprigs chopped
- Salt and pepper
Servings:
Units:
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Ingredients
Servings:
Units:
|
Instructions
- In a large saucepan over medium-high heat, bring stock to boil. Meanwhile, in a medium bowl, soak bread in a small amount of cold water.
- Heat oil in another large saucepan over medium heat. Add onion and sauté 3 minutes or until golden. Add garlic and sauté 1 minute. Add mushrooms and sauté 3 minutes or until they release their liquid. Stir in parsley.
- Squeeze as much water as possible from bread and add to mushroom mixture. Add stock and nutmeg and bring to boil. Reduce heat and simmer, partially covered, 15 to 20 minutes.
- Working in batches if necessary, transfer mushroom soup to a blender or food processor, cover and puree until creamy but still slightly grainy. Return to pan, add salt and pepper, and cook until heated through.
