Mushroom are one of my favourites, I just love their nutty flavour. They are full of fibre, protein and antioxidants, and this rich soup packs them in.
In this recipe they are fried and then boiled for 10 minutes, For extra flavour why not try, coating them in Olive Oil, Balsamic Vinegar and Light Soy Sauce, then roasting them in the oven for 20 minutes instead.
I have suggested Button or Chestnut mushrooms, but obviously you can use whatever mushrooms you like, or a mixture of loads of different types?
Mushrooms can be a bit of a pain to prepare for cooking, they don't like getting wet, they seems to absorb any water and can become slimy! I like to buy the cleanest mushrooms I can find, then they only need a brush with a paper towel to get any dirt off. If I do feel they need a wash I put them in a colander and run under a cold tap, pat them dry with a paper towel immediately. BEB Tip don't leave the mushrooms sitting in a bowl with water in the bottom, they will absorb some of the water and go soggy.
One Large Onion-roughly chopped.
2 Tbsp Olive oil
500g Button or Chestnut mushrooms.
1 Large Garlic clove.
2 tsp Fennel seeds.
2 tsp dried Oregano.
2 tsp dried Parsely.
1 tbsp cream.
3 tsp chippottle dried chilli flakes
In a large pan gently fry the onions for 5-10 minutes, add the garlic for the last few minutes.
At the same time, in a separate pan, fry your mushrooms until golden.
Add the mushrooms to the pan of onions.
Add the Oregano, Parsely and Fennel seeds, fry for two minutes.
Add the water bring to the boil then turn heat to low and gently simmer for 10 minutes.
Add the cream bring back to the boil whilst stirring.
Pour everything into a blender and blitz until smooth.
Transfer back to pan to reheat, then serve with a drizzle of olive oil and the Chilli flakes.