Given that mushrooms are one of my staple products, I wanted to make a simple mushroom soup. It’s one of the things I craved while doing my Live Below The Line challenge, and while there’s still barely a hint of summer, I thought I could still get away with it… This wasn’t what I set out to do, but given the success of the red wine and mushroom risotto, I thought I’d see how it would translate into soup…and I definitely wasn’t disappointed. Simple will have to wait, because this is fit to be served in any self respecting restaurant. If I do say so myself.
Earthy Red Wine and Mushroom Soup, 24p per portion*
Ingredients (makes two portions)*
150g mushrooms, 30p
Half an onion, 3p
1 clove of garlic, 3p
Handful of thyme, free
30ml red wine, 10p
1 vegetable stock cube, made into 300ml stock, 2p
1. Gently clean any excess earth from the mushrooms with a clean tea towel.
2. Break into pieces by hand (I much prefer to break mushrooms up than to slice them, I don’t imagine it adds anything different to the finished product but I just prefer to!)
3. Add to a saucepan with the stock, chopped thyme, chopped onion and crushed garlic.
4. Bring to the boil, then reduce down to a simmer.
5. Simmer for 20 minutes, then remove from the heat and pulse in a blender.
6. Serve with extra chopped thyme, or a dusting of hard strong cheese for an extra dimension.
To make it go further, you could add a carton of chopped tomatoes, or a chopped potato, or both…
I’m going to have one portion for my lunch tomorrow, and add one portion to some lentils, as a pasta sauce…
*Ingredients costed on the Asda range, Smart Price where available. Wine is Three Mills Red Wine, £2.50/750ml. Prices correct at time of publication and may vary at other major supermarkets.
Jack Monroe. Twitter: @MsJackMonroe