Mushroom soup easily ranks as one of my favourite things to eat. Especially when its cold outside. For the longest time, homemeade mushroom soup for me meant a can of Campbells’ (I’d add some milk and call it my own).
Cranking open a can of Campbells is way cheaper than making your own mushroom soup but homemade soup is a gazillion times more tasty. And, seriously, its almost as easy.
♣ Delish Mushroom soup
3 cups mushrooms (Swiss button/ shitake/white button … as long as it’s fresh), cut into 1 inch pieces.
1.5 cups leek, sliced.
300ml vege stock
pepper and salt
Heat some butter in a saucepan and add leek when hot. When soft, add mushrooms and cook till browned — about 5-7 mins. Add pepper. Add stock and cook till it simmers. Add millk — about 1/2 cup or 3/4 cup and salt and cook till it simmers. Turn off fire.
Blend (depends on what consistency you want. I like it a but chunky).
Return to stove and cook till it simmers. Add cheese. turn off. Serve with croutons or saltines or crackers.
burp and smile.