It’s cold outside, I wanted soup, I had mushrooms, I made mushroom soup!
I don’t know if this actually is a word but I like things that are “yangy”, by that I mean stuff like over ripe Camembert, goats cheese, tahini dressing – I guess things a bit umami. I am not really sure how to describe it but this soup has a real, well Yang to it. The only way you will know what I am going on about is to darn well make it yourself.
1 punnet of mushrooms
1 large red onion or frozen chopped onion if you are lazy
2 cloves of garlic
10 green olives (preferably those large plump ones that have been marinated in oil and garlic)
Olive oil for frying (the marinated oil from the olives if poss)
1 beef stock cube
2 glasses of red wine – you don’t have to be precise
1 glass of water
1 heaped tablespoon of creme fraische
Italian herbs
1 tablespoon of grated fresh Parmesan
Firstly chop the onions, garlic and mushrooms and fry them in a pot with the olive oil
Once cooked through well add the wine, herbs, water, olives, and leave to simmer for a good 15 mins until you have a real depth of flavour
Take off the heat and use a hand blender to whizz it all up, but not until it’s totally smooth, chunks of mushroom are always a delight to munch.
Put the pot back on the hob, heat through, then add the Parmesan and creme fraisch – be sure to take it off the heat as the creme fraisch will split. Serve piping hot
