It's almost summer here in Scotland, but, of course, we have to have rain before the sun comes out! So on this day, we decided to make this mushroom soup that was quick, easy and straightforward. Make this and I promise you'll want to stay indoors!
Makes 4-6
Ingredients:
Olive oil
1 red or brown onion, diced. (Leave a few slices for the garnish.)
1 tbsp garlic, chopped
500g portobello mushrooms, cleaned
750ml boiled milk
5 tbsp plain flour
1 vegetable stock cube
750ml water
A few sprigs of thyme and rosemary, you can use dried, too.
Salt and pepper to taste
Tomato and onion salsa:
Extra virgin olive oil
1 tomato, chopped
1/2 red onion, chopped,
1 chopped garlic
1 tsp vinegar, you can use white or balsamic, whatever you have on hand.
Salt and pepper
Toasted Sourdough Bread
Chopped spring onions
Method:
Fry the onions until translucent, then add the garlic.Cook till garlic gives off aroma. Add mushrooms and let cook for about 2 minutes. Take a couple of teaspoons of the mushrooms and keep to side.
Add the flour and stir for about a minute. Add milk a little at a time, getting rid of lumps as you go. The add the water and stock cube. Bring to a boil over a medium heat, cover let simmer for about 15 minutes. Blitz to desired consistency.
To serve, add all the ingredients for the salsa in a bowl, and spoon over on some toasted sourdough bread. Sprinkle some of the mushrooms you kept to the side on the soup, along with the spring onions and some slices of red onions. Drizzle some extra virgin olive on top, and serve!
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