South African Weather Service (SAWS) warns of heavy rains and cold for the week ahead-but don’t worry, we have got the ultimate defense against the chill: a rich, velvety Mushroom soup that will wrap you up like a warm cosy blanket!
This recipe has the right touch of herbs to lift your spirits on this frosty Tuesday night. It is just exactly what you need when the weather outside is anything but friendly.
How to make a warm Mushroom soup
Ingredients:
- 2 tbsp of butter
- 1 tbsp of olive oil
- 1 onion. finely chopped
- 2 cloves garlic, minced
- 500g of mushrooms (button, cremini, or a mix), sliced
- 1 tsp of fresh thyme (or ½ tsp dried)
- 1 tsp of fresh rosemary (optional)
- 2 tbsp flour (for thickening)
- 4 cups of vegetable or chicken stock
- 1 cup of heavy cream (or full-cream milk for a lighter option)
- Salt and black pepper, to taste
- ½ tsp of smoked paprika (optional, for extra depth)
- Fresh parsley, for garnish
- Crusty bread, for serving
Method:
- Sauté the aromatics: In a large pot, heat butter and olive oil over medium heat and butter olive oil over medium heat. Add the onion and garlic, cooking until soft and fragnant.
- Cook the mushrooms: Add the sliced mushrooms, thyme, and rosemary. Cook until the mushrooms release their moisture and become golden brown.
- Thicken the soup: Stir in the flour and cook for a minute to remove the raw taste.
- Add stock: Gradually pour in the stock while stirring to prevent lumps. Let it simmer for 10-15 minutes, allowing the flavours to blend.
- Blend (optional): For a smoother soup, use a blender or immersion blender to puree until creamy. If you like a chunkie texture, leave it as is.
- Make it creamy: Stir in the cream, season with salt, black pepper, and smoked paprika. Let it simmer for another five minutes.
- Serve: Garnish with fresh parsley and serve hot with crusty bread.