We think soups are great, and this special recipe is one of our favourites. It’s robust, homely and wholesome – truly fungi-tastic. Flavoursome vegetables meld together in the pot to make it the king of comfort food. As well as lending an earthy tone to the whole dish, mushrooms take on the best flavours of all the other delicious vegetables that are having a big party in your pan. Use any varieties you like. Sure, it’s a lot of chopping but you can put on some music with a good rhythm and provide some extra percussion. Just make sure it’s not too fast a tempo or it could get dangerous for your fingers!
- Finely dice the celery, the carrots and the onions. Finely slice the garlic and the leeks. Dice the mushrooms into chunks of the desired dimension.
- Place a pot over a medium heat and tip in all the vegetables apart from the mushrooms. Sweat the vegetables for two minutes and then add in a small amount of stock, as well as the tomato paste. Stir well to properly dissolve the tomato paste.
- Add in the mushrooms and stir them in.
- Add in the rest of the stock, a pinch of salt, a pinch of pepper and stir well to combine once again.
- Bring the liquid to the boil, lower the heat to the minimum and cover the pot with a lid.
- Cook the soup for 30 minutes, making sure to keep it at simmering temperature at all time.
- Once the time has elapsed, remove the lid and add in the starch mixed with some water, which will thicken the soup just slightly.
- The dish is now ready, but before serving it, remember to taste it and adjust salt if desired.
Preparation Time: 15m
Cooking Time: 35m
Total Time: 50m
Storage Times: Keeps for 2 days in the fridge