The soup I make most frequently at home for lunch is a simple, vegetarian, rustic mushroom soup. It was inspired by the flavour of Duchy of Cornwall mushroom soup I used to buy from Waitrose in Guernsey. Me and my partner both love mushrooms and we always have some in the fridge, so it is naturally an easy choice for lunch when it takes our fancy.
The soup has a lovely, earthy aroma, nice coarse texture and an authentic, rich, deep mushroom flavour.
Try it! It takes only 30 minutes to cook and it is worth every minute!
I am not sure whether Duchy’s Farm still makes it, because ever since I cracked the flavour and the texture of their delicious rustic mushroom soup I make it at home instead of buying, and freeze for the lazy times or “I just don’t feel like cooking” moments.
Oh yes, I am a firm believer in a freezer being one of the top 5 greatest gadgets in the kitchen. Also, being abroad as much as we are encourages me to trying to learn how to make/copy things I love for when we are away.
I’d definitely still buy other soups (and produce) from the Duchy of Cornwall because, as already mentioned, they are organic, which is one of the Duchy’s main principles, I understand every ingredient on their label and the purpose of it, and the flavours are really good.
In fact, I have just looked up the Waitrose website and I see that they offer cream of mushrooms with thyme now, which I must try when back in Guernsey. I can’t see the old, rustic mushroom soup though…
Here is how I make it at home:
Rustic mushroom soup cooking notes
Make sure you use nice Portobella or field mushrooms and not the white cap ones. Your mushroom choice really makes the whole world of difference when it comes to flavour and compromising on this part will definitely affect the taste.
Then we have onions. Use the yellow ones – the rustic mushroom soup needs rustic measures and 2, medium, nice, strong, yellow onions work better than the red ones in my opinion.
Garlic – yes, it is Garlic Tuesday today! You’ll need at least 5 plump and sexy cloves in this recipe, but be my guest and throw in one or two more if you like. You have to fry them with onions, so they’ll lose most of pungency anyway.
- 2 tbsp salted butter
- 2 tbsp coconut or olive oil
- 4 large Portobello or field mushrooms (320g/11oz) - sliced in to easy to fry pieces
- 2 medium size yellow onions (400g/14oz) - chopped roughly
- 5 plump garlic cloves - sliced
- 1 tbsp fresh thyme leaves (1tsp dry)
- ⅓ cup chopped fresh parsley
- 2 cups vegetable stock
- ½ cup half & half or light cream
- salt & few twists with the pepper grinder to taste
- 1 tbsp white truffle oi
- In a deep pan, over a medium, heat melt butter and oil together and fry onions together with garlic for about 10 minutes or until the onions soften.
- Sprinkle thyme over and add mushrooms mix it all well and allow mushrooms to absorb some oil and as soon as they start to sweat pour the stock in and bring it all up to boil. Allow to simmer for 15 minutes.
- In a large mug, combine cream with a ladle of the stock and pour it back into the pan. Sprinkle parsley (at this point you can also add white truffle oil) over and simmer gently for another 5 minutes.
- Take the pan off the heat and allow to cool down before liquidising the soup to the desired consistency, with the help of a hand blender or a food processor. I personally like it quite coarse and chunky, as on the picture below.