Cream of Mushroom soup isn’t really a British Classic as such, but I decided to make it because its one of my favourite soups and you can forage some excellent field mushrooms in the UK at this time of year! You can view guidance on mushroom foraging and a list of different types of mushrooms found in the UK at Wildfood UK. Adding cream to soups actually originated in Italy and then Campbells (an American soup Brand) really set the trend of cream of mushroom soup across the world!
I used to love the Campbells soup (me and my sister used to sit at a tiny kids table after playing in the garden and have mushroom soup whilst watching cartoons as a treat) but I find it abit TOO creamy for my liking now, my version here has a really strong deep mushroom flavour with a hint of heat from the chilli flakes. The texture is very smooth and creamy so it feels quite luxurious to eat 🙂 I made mine “creamy” with the use of potatoes and a splash of dairy free milk. You could leave out the milk but I like it because it lightens the colour slightly and makes it a bit silky.
This is also a really low fat soup (My fitness pal said 80 calories per portion) but I have found it really filling and perfect for this colder weather now.
Vegan, Gluten and Wheat Free
14 Dried Mushrooms
1.2 Litres Stock
2 Garlic Cloves
1 Stick Celery
2 small Potatoes
1 tblspn Dried Thyme
300g Field Mushrooms
Pinch Chilli Flakes
Squeeze Lemon Juice
100ml Almond Milk (or dairy free milk)
Bunch of Parsley with extra to garnish
Prepare your vegetables – Soak the dried mushrooms in the vegetable stock, finely chop the onion, celery, carrot and parsley, Chop the potatoes into largeish pieces, peel and slice the mushrooms and crush the garlic!
In a large sauce pan add the onion, garlic, celery, carrot and potato and a splash of water and cook for around 10 minutes until softened. Add the thyme and fresh mushrooms and give it a good stir then cook for a further 2-3 minutes.
Remove the soaked mushrooms from the stock and add them to the pan, pass the stock through a sieve to remove any sediment and then add this to the pan with the chilli flakes, lemon juice and parsley. Put a lid on the pan and simmer on a low-medium heat for 25 minutes.
Add the milk and then blend until smooth. Top with parsley or a herb of your choice…. or croutons!
I do like a good mushroom soup – here are some of the other varieties I have made in the past, for all the other mushroom soup fans out there!