Wednesday, July 4, 2012

Allergy free cream of mushroom soup recipe

This was made with Swiss brown mushrooms but if you like the whiter looking soup use button mushrooms or a mix of the two instead. Me, if it is going to be mushroom flavoured I like it all out and full flavour. The below with Swiss brown mushrooms definitely is. Oh, and I left some sliced mushroom in the pot as I like it better that way.

  • 2 tbsp Nuttlex
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 3 tablespoons Orgran all purpose flour
  • 1 ½ cup goat’s milk
  • 3 cups water or vegetable stock made from a Massel vegetarian ultracube
  • Salt & ground black pepper, to taste
  • 600g select mushrooms, button mushrooms or Swiss brown preferable, thinly sliced

  • Combine the Nuttlex, onion and garlic in a medium saucepan and cook until the onion is clear.
  • Sprinkle over the flour and cook for 1 minute more, stirring all the while.
  • Add the goat’s milk, water or stock and the salt and pepper.
  • Bring to the boil over medium-high heat.
  • Reduce heat to low and cook, partially covered, stirring often, for 15 minutes or until the sauce thickens.
  • Stir in the mushrooms and cook, partially covered, for a further 20 minutes or until they are soft.
  • Transfer 1/3 of the soup to a blender and puree until smooth.
  • Transfer the puree to a heatproof bowl and repeat with the remaining soup.
  • If you like some mushroom slices to remain then puree 2/3 of the soup and leave the remaining in the saucepan
  • Return the soup to the saucepan and heat over a low heat until warmed through.
  • Do not allow the soup to boil.
  • Adjust the seasoning if required.
  • Serve sprinkled with pepper.

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