The meatiness of mushrooms makes them ideal for making soup.
Not much else is needed, though the hint of nutmeg chimes nicely with the festive season.
This is adapted from a recipe in Carolyn McCrum’s still very handy The Soup Book, published over 30 years ago.
Mushrooms, garlic and parsley with a sprinkling of nutmeg and seasoning.
It’s simple, quickly done and very tasty.
Ideal for Christmas evening perhaps?
(It has the added advantage of not having a hint of cauliflower or brussel sprout !)
1lb/500 gms mushrooms–wiped cleaned with a damp piece of kitchen paper and chopped roughly
1 tblsp olive oil
1 garlic clove–chopped
2 tblsps parsley–chopped
1/2 tsp grated nutmeg
salt and pepper
2 pints/1l stock–I use an organic vegetable stock cube
- Heat the oil in a large saucepan.
- Add the mushrooms and stir thoroughly–the oil will quickly be absorbed.
- Cook over a low heat until the mushrooms start to release their liquid.
- Add the garlic, parsley and nutmeg.
- Season with pepper and a little salt.
- Add the stock and bring to a simmer.
- Cook gently for 15 minutes.
- Let it cool a little before liquidising and check the seasoning.
- Sprinkle each bowl with a pinch of parsley.
- (Christmas pix below is garnished with a teaspoon of yogurt and a small piece of cooked red pepper that was handy at the time of the shoot!)
- The pictured version was a tad too thick we decided–add a little more stock if you like.