I am a big fun of mushrooms. Not everyone is though, and this is what i will try to shape with this recipe. Take those oysters, these portobello and these white simple button mushrooms and scroll down to see how you can make them into the most luxurious velvety soup you could ever imagine.
A fungus. That’s what a mushroom is. And i can hear some of you saying ‘Yack’. Come on grow up. They are there for a reason. To make our meals tastier, sexier and much more wholesome. Pick a variety of them and cook them into this amazing soup that i will show you.
- 500g portobello mushrooms (sliced)
- 500g white button mushrooms (sliced)
- 200g oyster mushrooms (teared by hand)
- 2 cloves of garlic (sliced)
- 6 tablespoons LIDL’s LISKO Mushroom soup grain
- 150ml heavy cream
- 1l water (lukewarm)
- 2 stock cubes (vegetable)
- 2 lemons (zested and juiced)
- 2 red onions (sliced)
- 2 tablespoons dried oregano
- 3 springs of rosemary or thyme
- 1 potato (peeled and sliced thinly)
- 150g butter
- 4 tablespoons of olive oil (more will be needed)
- Salt and Pepper
- In a non-stick big frying pan, over medium-high heat, fry the onions, garlic, rosemary, potato and mushrooms. If mushrooms are too much, fry them in batches, adding more olive oil if needed.
- Let them cook for about 10-12 minutes.
- Reduce the heat and add, stock cube, LISKO mushrooms soup grain, zest of lemon, oregano and 50g butter. Add water and stir well. Bring to a boil and let simmer for about 20-25 minutes.
- After 20-25 minutes have passed with gently simmering our mushroom soup, adjust salt and pepper, and add heavy cream. Cook the cream for another 5 minutes before blitzing the mixture with a hand beamer (if you don’t have a hand beamer, a blender would do).
- Allow some chunky bits of oyster mushrooms to appear in your soup by removing some of them before blending.
- Finally, add the soup to a big pot and heat on gentle heat for 2-3 minutes. Add the butter and lemon juice to create a smoother texture.
- Serve warm and with some croutons on the side.