I bought some mushrooms last time I went to the Asian market, with the intention of using them to make a bolognese sauce, which didn’t get made as I froze the mince by accident, DOH! Anyway, I had these 2 punnets of mushrooms sitting there, so thought “Mushroom soup! ~ Always a winner, and I can use my fab Soup Maker”.
I only actually used 1 punnet for the recipe, but ended up making a 2nd batch of soup in the end as we finished the first lot off in one day! In my defense, it is rather more-ish and we had it for lunch and dinner.
I’ve made this before in a pan, so have posted both versions of the recipe; my original pan method and the Soup Maker method. (pics are for the machine method) You get about 1 litre of soup doing it in the machine, but it is slightly thinner in consistency than making it in the pan.
- 1 Punnet (250g) mushrooms chopped
- 2 shallots/1 med white onion chopped
- 4″ approx of a large leek, chopped
- 2 tblsp butter or ghee
- 400ml chicken stock
(or 2 cubes made up with 400ml hot water)
- ¼ cup coconut flour
- ¼ can coconut milk (100ml)
- good pinch nutmeg
- (approx 200ml hot water- machine)
Instructions: In a Pan
- On a medium heat melt the butter in a large pan and sauté onions and leek for about 2 minutes, then add the mushrooms and cook for another 3 minutes, until the onion is soft and clear.
- Reduce heat slightly and stir in the coconut flour slowly, so a roux forms that is thick and bubbly. (NB it will look more grainy than using regular flour)
- Make up the chicken stock as per it’s instructions (usually about 1 cube per 180 – 200mls hot water). Gradually add in the chicken stock, stirring and simmering for about 5 minutes.
- Add the nutmeg and mix in, season with salt and pepper to taste – NB: if you’re using a salty stock you might want to omit extra salt!
- Lastly stir in the coconut milk and cook through for a couple of minutes.
——————————————————- OR ———————————————————————–
In a Soup Maker Machine (chunky soup setting using the filter)
Chop the veg into small pieces
Dry mix the onion, leek and coconut flour together, then spoon into the filter. Put the mushrooms outside the filter.
Make up the stock with 400mls hot water and melt the butter in it,
then pour into the machine -make sure to pour into filter as well as around outside!
Add another 200mls hot water (or fill up to SOUP MAX line).
Put machine on CHUNKY mode – will cook and blend for approx 30 minutes.
When finished remove the filter and add the nutmeg and coconut milk, then blend a few times to mix in.
-NB: as this is quite a thin soup, make sure you use BLEND at the end – as I found out, PULSE starts off on full pelt, and can shoot soup out of the spout of the jug !! Talk about a “hot mess” LOL
(sorry I actually forgot to take a pic of the end result, but it was yummy! )
I don’t eat bread but, if you like croutons, this is a great way to use up any stale bread you might have:
(makes ample for 2 people, uses 2 slices (of any) bread)
Mix 1tsp garlic purée with about 2 tablespoons of olive oil (or melted butter),
Use a pastry brush to paint on both sides of your bread, don’t forget to do the crusts as well!
Grill for a few minutes each side on a foil lined baking sheet until bread is a light golden brown.
Use a sharp knife to cut into 1cm squares, and toss in any remaining garlic/oil mix.
Return to the baking sheet and toast for another 2 mins until crispy.
You can freeze these for future use; use from frozen, the heat of your hot soup will defrost them within seconds 😉