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You can use this recipe for getting dinner on the table quickly, or add some extras to make this a an elegant dish for entertaining. This is my take on mushroom soup – two ways, a luxe and an every day version, and it’s made in the microwave for ease. Feel free to put your own stamp on it.

SIMPLY TAKE…
Every day – Make this dish when mushrooms are on sale. Great for vegetarians too.
3 TABLESPOONS OLIVE OIL
2 ONIONS ROUGHLY CHOPPED
GARLIC, AS MUCH AS YOU LIKE, CHOPPED
1 1 LB MUSHROOMS, SLICED
½ CUP OF FLOUR, WHITE OR WHOLEMEAL
3 CUPS OF WATER WITH A MUSHROOM STOCK CUBE ADDED
2 CUPS OF MILK
PEPPER/SALT IF DESIRED
PARSLEY TO GARNISH

LUXE-Make this dish with 1 LB oyster, shitaki, morel, and chanterelle mushrooms.
3 TABLESPOONS BUTTER
2 ONIONS ROUGHLY CHOPPED
GARLIC AS MUCH AS YOU LIKE CHOPPED
½ CUP OF FLOUR WHITE OR WHOLEMEAL
3 CUPS OF HOMEMADE CHICKEN OR VEGETABLE STOCK
2 CUPS OF LIGHT CREAM
PEPPER/SALT IF DESIRED
PARSLEY TO GARNISH

IN A 3 LITRE MICROWAVE SAFE DISH ADD BUTTER, ONION AND GARLIC AND COOK ON HIGH UNCOVERED FOR 5 MINUTES STIRRING ONCE.
ADD MUSHROOMS COOK UNCOVERED ON HIGH 6 MINS. STIR IN FLOUR COOK ON HIGH 2 MINS. ADD STOCK MILK/CREAM. COOK COVERED ON HIGH 10-15 MINS STIRRING ONCE OR TWICE. SOUP SHOULD BE THICKENED. PUREE SOUP (IDEALLY WITH A HAND HELD MIXER IN DISH) OR POUR INTO A BLENDER TO PUREE. MICROWAVE UNCOVERED ONE LAST TIME ON HIGH FOR 4 MINS. ALLOW TO REST FOR 1 MIN.
OPTIONS TO GARNISH, CHEDDER CHEESE, TRUFFLE OIL.
SERVE WITH A GREEN SALAD AND CRUSTY BREAD. TASTY, EASY AND GOOD FOR YOU.

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