Did you know a single large portobello mushroom can have more potassium than a banana? A good excuse for a rich earthy mushroom soup. This is a simple soup to pull together, and it is always fun to whizz stuff up in a blender. You could also re-purpose this as a rich pasta sauce, or sauce for chicken or pork.
- 2T Rapeseed oil
- 1 onion sliced
- 1 med/large carrot diced
- 1 stalk celery sliced
- 200g mushrooms, sliced…I used a mix of Chestnut and Shiitake
- 1 small potato, peeled and grated
- 2 cloves garlic, crushed
- Generous pinch Herbs de Provence
- Salt and pepper
- 400 ml whole milk
- Chopped fresh herbs, and/or croutons, or some toasted seeds or…..
Heat oil on a large skillet and add the onions, celery, carrots and mushrooms. Cook, covered over low heat for 15 min. Add a couple tablespoons of water if it is getting dry- then add garlic, grated potato, pinch salt and Herbs de Provence. Cover and cook another 10 minutes. Take off the heat and tip it into a blender. Add a bit of freshly ground pepper and the milk and blend until fairly smooth. Pour back into a pan over low-medium heat for 5-10 min until heated through., if it is too thick add a bit of stock or water to thin.
Serve with a sprinkling of freshly chopped herbs, or your topping of choice. Serves 2 as a main and 4 as a starter.