Chunky mushroom soup
Unless you know how to identify the edible, non-poisonous varieties, hunting for mushrooms is a risky - and potentially lethal - pursuit. Cases of food poisoning resulting from eating the wrong sort of mushrooms are not uncommon so, if in doubt, buy your mushies from the local market.
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- 1 carrot, diced
- 1 onion, diced
- 2 celery stalks, cut into
- large dice
- 1 bay leaf
- 1 tsp oregano leaves
- 4 black peppercorns, crushed
- 1 tsp rosemary needles
- 8 cups water
- 1 cup fresh shiitake mushrooms, roughly sliced
- 2 cups white button mushrooms, roughly sliced
- 2 tbsp extra-virgin olive oil
- or unsalted butter
- 2 tbsp unbleached
- white flour
- 6 cups vegetable stock
- 1 tsp sea salt
- 2 tbsp organic soy sauce
- freshly ground black pepper
- 2 tsp parsley, finely chopped
To make the stock, place the vegetables, herbs and water into a heavy-based pot. Bring to the boil, reduce the heat and simmer for 30 minutes, covered. Strain and set aside.
To make the soup, trim the stems of the shiitakes, discarding any woody stems. Chop the shiitake and button mushrooms and set aside. In a heavy-based pot, heat the oil or butter, then add the flour and cook over a low heat, stirring continuously for about 5 minutes, or until toasted and fragrant.
Add all the mushrooms, stirring well, then pour in the hot vegetable stock. Whisk until thoroughly blended and simmer for 10 minutes with a sprinkling of sea salt.
Once ready, top with soy sauce, pepper and a healthy sprinkling of chopped parsley.
Alternatively, for a creamy soup add ½ cup of pure cream and simmer for the last 5 minutes of cooking.