Tinks, this one is for you.
Mushroom soup? Double bleurgh.
In the past I was convinced that mushrooms were grotesque, malformed spies, sent from Hades’ fiery underworld to torment and repulse.
I have since, however, had a change of heart. And this soup has sealed the deal.
The soup, guys, is f***ing dope.
- It’s not expensive to make.
- It’s a low maintance meal – not much faffing involved.
- It only used one pot and one griddle pan.
- It tastes so. dang. good.
The cashew cream is very much optional. The soup is already very creamy, so doesn’t ‘need’ the cashew cream. I like enjoy playing with my food, apparently.
Anyway, the cashew cream…urgh. So, I used to have disposable pipettes for decorating food, but I must have thrown them out when I moved. D’oh. The design looks like astrocytes. Or fat ladies dancing. You decide.
Roasted garlic, mushroom and rosemary soup
Preparation time: 5-10 minutes
Cooking time: ~50 minutes
Serve with: Bread and gratitude.
Freezes well? Yezzzir.
- 600g of mushrooms – I used 50/50 close-cup/chestnut
- 1-2 sprigs of rosemary
- 2 white onions
- 4 cloves of garlic – skin still on
- 2 stock cubes
- A small glug of oil
- Chop your onions and tear up/chop your mushrooms.
- Add a small glug of oil to a deep pot, heat, then add the chopped onions. Keep on a low heat until the onions have softened.
- Add 1/2 cup of water, then add your sprigs of rosemary. Keep the sprigs whole!
- After a minute or two, add your mushrooms.
- Dissolve 2 stock cubes in 1 litre of boiling water, then add this to the pot with the onion, mushroom and rosemary.
- In the meantime, use a griddle pan to roast your garlic. Heat up a griddle pan on the hob, then add your cloves of garlic (skin on), then leave until the skin has darkened and blistered. This will take 5-10 minutes.
- Once ‘roasted’. Remove the garlic from the skins, then add to the soup pot.
- Let the onion, mushroom etc. bubble away for 40 minutes or so over a low-medium heat.
- Remove from the heat. Fish out the sprigs of rosemary – or at least the stalks!
- Blend. Enjoy.
Preparation time: 0 minutes
Cooking time: 5-10 minutes.
- 1/4 cup of cashews
- Pinch of salt
- Pinch of cinnamon
- Either soak your cashews overnight, or boil them on the hob for 5-10 minutes until soft.
- Discard most of the water.
- Add cashews, salt and cinnamon to the blender.
- Blitz until creamy.
Happy eating beauties!