Approx cost: €2.00
Approx calories (per regular serving): ~200
Approx preparation time: 45 minutes
[dropcap style=”font-size: 60px; color: #0B0B61;”] M ushroom soup is another one of those warming, hearty soups perfect for winter and if you’ve never tried lemon juice in mushroom soup before I urge you to give this a shot! In this particular recipe I used a mix of Chanterelle mushrooms which I had knocking around in the kitchen and some regular mushrooms, although normally I’d stick to normal mushrooms as Chanterelles can be a bit pricey, although they did give the soup a lovely colour.
- ~200g Mushrooms
- 1 large Onion
- 1-2 large Potatoes (depending how thick you like the soup)
- Juice from half a lemon
- 2 tbsps Olive Oil
- 1 Stock Cube
- 2 tsps Thyme
- 1 litre Water
- Cream, to garnish
You’ll also need
- Peel and chop the onion roughly and place a large pan on the stove on high heat and put the oil inside. Once it’s hot, fry the onion lightly for a couple of minutes until translucent. Meanwhile wipe the mushrooms clean and chop roughly, and peel the potatoes and chop into chunks. Add to the large pan with the fried onion, add in the thyme and crumble in the stock cube and pour in the water. Cover the pan and bring to the boil. Lower the heat a little and continue to simmer while covered until the potato has softened – around 30-40 minutes.
- Remove from heat and blend soup until quite smooth, although a few pieces of mushroom are quite nice. You can also blend in some chopped parsley if you like. Stir in the lemon juice and serve into bowls. Dot some cream around the bowl for decoration, serve with some nice bread and enjoy!