Brown Mushroom Soup With Parsley
How To Make Mushroom Soup
For mushroom soup I always use brown mushrooms as they have a much stronger flavour, and I love the taste when they are cooked with flat-leafed parsley as it complements the mushrooms' taste so well. Being homemade, you can be sure of what you put into the soup, therefore I would claim it is healthy, tasty and inexpensive. This recipe is based on one I found in The New Covent Garden Soup Company's Book Of Soups. But as usual I ended up making my own version to use ingrdients I had at hand.
In this lens I will quickly take you through the preparation of the vegetables and how to cook and serve the soup; the ingredients and a brief method is outlined in a printable version of this recipe below, be sure to read the lens for a complete description of the method.
The Recipe For My Brown Mushroom Soup
2-3 tablespoons extra virgin olive oil
325gm (12oz) chestnut (brown) mushrooms
1 medium onion, I used a red onion but this is not necessary
1-2 cloves garlic, this is to your personal taste and may be omitted altogether
40gm 1.5 oz plain flour
800ml (1..33 pt) vegetable stock
milk, see method
single cream, see method
1 tablespoon freshly chopped, flat leaf parsley
sea salt and fresh ground black pepper
This list of ingredients and a brief method is outlined in a printable version of this recipe below
Just one tip before you start; the flavour of the mushrooms is easily overpowered by too much of any of the other ingredients, so be careful. It is always easier to add more pepper say, than to take it away.
Preparing The Brown Mushrooms
Chestnut (or brown) mushrooms have so much more flavour that it is worth getting these for a special occasion and I was making this for a dinner with some friends. The flavour seems to be in the outer skin so I never peel these mushrooms as I normally do with white mushrooms. I thow them into a bowl clean water, cut off the end of the stalks and wipe them with some kitchen roll. they are then sliced fairly thinly to be ready for the pot.
Preparing The Onion
And Starting To cook The Soup
Peel and thinly slice the onion, the thinner the slices the shorter is the time required to soften them in the pot.
Add the olive oil to the pot and put on a medium heat, add the sliced onion and the garlic - crushed is best although it can be finely chopped and turn down to a low heat. Leave until the onion is soft but not turning brown. A little browning will not matter, so don't worry.
Prepare the parsley whilst the onions are softening.
Wash the parsley and shake dry, remove the thicker stalks. Use flat leafed parsley if available or curled leaf at a push, but it must be freshly chopped as we will be using half of it for a garnish and dried parsley would not look the part. Chop medium fine, don't tire yourself, LOL
The Proper Utensils Make The Job so Much Easier
If you need anything maybe you can find it here:-
Sharp knives are so much more easier to use.
I find that nearly all soups need garlic even if just a touch
Don't get foxed by those tiny partial teaspoon measurements, this is so helpful
Cooking The Brown Mushroom Soup
Once the onions are soft, add the flour and stir well in. This is to thicken the soup, something I normally do with a potato but for once I changed my method according to the recipe that I was basing this soup upon. I am not aware of any real difference between these two methods of thickening, perhaps you know differently? However, this soup does not require as long a time in the pot as most of my other vegetable soups so perhaps the potato would not be properly cooked. But I digress!
After the flour, add the stock, half the sliced mushrooms and half the chopped parsley; then season to taste with the salt and pepper.
Bring to the boil and then leave to simmer for 10 - 15 minutes or until the mushrooms are tender. Allow to cool a little and then use a blender to pureé the soup, a hand blender is perfectly adequate for this task.
Sauté the remainder of the mushrooms, my mushrooms were quite large so I chopped the slices into half as they will be left in the final soup, and should be a comfortable mouthful and fit on the spoon.
Pour the soup back into the pot and add the sauteéd mushrooms and most of the the remainder of the parsley. Now the original recipe suggested adding cream at this stage but tp keep the fat content low ( and healthy) I used skimmed milk. Add sufficient milk to bring the soup to a reasonably fluid consistency. It is usually too thick after it has been blended. Simmer gently for five minutes.
More Help In The Kitchen From Amazon
I have always found a hand blender is not only adequate but preferable
You can blend to the texture that you require for each particular soup
Serving The Soup
You can serve the soup straight away, or leave to cool and keep chilled until you are ready. Make it the day before if you need it for a special occasion. My wife and I were having guests for a dinner party so that is exactly what we did.
On the day of the diiner party, just before the time for sitting at the table and the main course was gently cooking, the soup was slowly heated before serving. A spoonful of single cream was added and swirled into the soup in the bowl, before garnishing with a little freshly chopped parsley. On this occasion the soup was served with a slice of freshly baked ( homemade of course) onion bread and a glass of rosé wine.Voilá a perfect first course on a very cold night.
Need Anything Else?
Nothing like hot tasty soup, but larger open dishes help to cool the soup slightly
You will of course need spoons to use at the table
And don't forget the wine, I find red goes well with mushroom and parsley
A printable recipe for this delicious and healthy mushroom soup.
For full instructions please read above. This is intended as a quick reminder to use in the kitchen.
- Cook time: 45 min
- Ready in: 45 min
- Yields: 4-6
- 325 gm (12oz) chestnut (brown) mushrooms
- 1 medium onion
- 1 -2 cloves garlic
- this is to your personal taste
- 2 -3 tablespoons extra virgin olive oil
- 40 gm (1.5 oz) plain flour
- 800 ml (1..33 pt) vegetable stock
- skimmed milk ( see method)
- single cream ( see method)
- 1 tablespoon frshly chopped
- flat leaf parsley
- sea salt and fresh ground black pepper
- 1. Peel and thinly slice the onion and galic, and gently fry until soft
- 2. Wash and slice the musrooms and chop the parsely
- 3. Once the onions are soft, add the flour and stir well in, then add the stock, half the sliced mushrooms and half the chopped parsley; then season to taste with the salt and pepper.
- 4. Bring to the boil and then leave to simmer for 10 - 15 minutes or until the mushrooms are tender. Allow to cool a little and then use a blender to pureÃ© the soup.
- 5. SautÃ© the remainder of the mushrooms
- 6. Pour the soup back into the pot and add the sauteÃ©d mushrooms and most of the the remainder of the parsley. Add sufficient milk to bring the soup to a reasonably fluid consistency. Simmer gently for five minutes.
- 7. Before serving a spoonful of single cream was swirled into the soup in the bowl, and then garnished with a little freshly chopped parsley.
I would love to hear if you have made this soup, and wether you enjoyed it. It is very quick and easy to make and of course this version is guaranteed healthy and low fat.