Mushrooms are one of my staple products, being both cheaply available at supermarkets and greengrocers, and simple enough to grow at home. I’m a tactile cook, so I like to break them up with my hands instead of slicing them, but it doesn’t make a difference to the end result of the recipe. If you like this and you have red wine and mushrooms left over, try making the Earthy Red Wine and Mushroom Risotto…
1 clove of garlic
1 vegetable stock cube, dissolved in 300ml boiling water
50ml red wine
a handful of chopped thyme, plus extra to garnish
Gently clean any excess earth from the mushrooms with a clean tea towel, and break or slice them up. Peel and chop the onion and peel and crush the garlic. Put the mushrooms into a saucepan along with the stock, wine, thyme, onion and garlic.
Bring to the boil, then reduce down to a simmer for 20 minutes for all the flavours to meld. Remove from the heat and pulse in a blender.
Serve with extra chopped thyme to garnish.
Tips: Replace the red wine with white wine and add a tablespoon of natural yoghurt just before blending for a lighter, more traditional creamy mushroom soup. garnish with some grated strong hard cheese.
Mix any leftover soup with a carton or tin of chopped tomatoes and some cooked red or brown lentils for a hearty pasta sauce that can be frozen in portions, and defrosted for a quick and easy dinner.
‘Red Wine And Mushroom Soup’ recipe from A Girl Called Jack by Jack Monroe.
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