This is a very special Mushroom Soup. There are flavours in here you are going to love. In fact I think you are going to be really surprised when you see how it’s made.
Mushrooms are like a vitamin pill, I love them and I love soup. I can eat soup anytime. What about you?.
The thing about mushrooms is they go very well with butter and really cheesy things too and sometimes it’s a little rich for me. So I came up with this way to make a thick creamy soup without the cream or butter so I can eat more.
I know. Am I supposed to be saying stuff like that?. Probably not.
So let’s face it sometimes Mushroom Soup can go a bit wrong. It can be too thin and watery, how embarrassing ( and hunger inducing) . It can be like I mentioned before way too creamy and buttery and I sure don’t want to add flour to my soup because that would just dull those mushroom flavours. I just want those mushroom flavours to be sweet and present.
I was kind of thinking too, it needs just that little hint of lemon but juice just seemed too aggressive. Yeah I know I wanted my mushrooms in a gentle flavour bubble that would bring out their little characters but not wack them and tell them to sit down.
Preserved lemon. It came to me in a voice just like that.
Perfect. A darkly gently lemon character that just fits the bill.
Next I have added a bag of raw cashews because when they are cooked up they make the nicest creamiest base. Their flavour, the one that I love so much when they are roasted and salted is not at all the same when they are raw and cooked. They take on other flavours (like mushrooms) and become one with them.
I hope cashews are not something you feel you shouldn’t be eating because cashews are one of Gods little surprises for savoury and sweet cooking.
Not only do cashews have a lower fat content than most other nuts, but approximately 82% of their fat is unsaturated fatty acids, plus about 66% of this unsaturated fatty acid content are heart-healthy monounsaturated fats, similar to those found in olive oil. They have a hugely impressive antioxidant effect on the body too.
Now I am not one for banging on about health foods because all foods in the old moderation. But.
My Mushroom Soup.
Mushrooms are vitamin pills + cashews are antioxidants = good times and good eats.
Now once this creamy wonderful thick Mushroom Soup is ready you can eat it all up. Luckily, it also keeps well. It will probably get thicker as it sits and cools so the best thing to do is add a bit more stock when you reheat it.
Now just because I love you I have also tried using it as a sauce too. It’s great with pasta. This ricotta and spinach ravioli found it a lovely bed to rest on. i used lashings of fruity olive oil and grated Parmesan cheese all over the top.
Hey, give the soup a try and tell me how you went?
PPSS You can make this vegan by using vegetable stock.
- 500 gm sliced button or field mushrooms
- 60 ml olive oil
- 1 large onion diced (or a couple of small ones, brown or white)
- 3 cloves of garlic ( depending on their size and strength)
- 1½ tablespoons chopped de-stemmed thyme
- 250 gm raw unsalted cashews
- 50 gm Preserved lemon chopped. (You can use the insides just not the seeds)
- 1 litre chicken stock
- 1 teaspoon sea salt
- 2 field or Portabello mushrooms sliced
- 40 ml Olive Oil (2 tablespoons)
- Heat the pot over medium heat and add the 60 ml of olive oil. Add the onion and garlic and stir to mix and soften.
- Add the thyme and the preserved lemon, stir well then add the 500 gm sliced mushrooms. Stir till softened ( about 2 minutes).
- Add the cashews and the stock and simmer on medium to low for approximately 20 minutes or until the cashews are soft.
- Season with salt and puree till silky smooth.
- I like to garnish with sliced mushrooms. Make them by heating a skillet ( frypan). Add the extra olive oil ( and some butter if you like) and toss the mushrooms, adding a little salt till they are cooked through. Set aside till needed
Like this idea?. Try my Cauliflower, Quinoa and Spinach Soup too.