Classic Mushroom Soup Recipe Without Cream

Classic Mushroom Soup Recipe Without Cream 

Hey guys, it's Warren here. Would you believe it, I used to hate mushrooms (really, really hate them)! But, I've now grown to love them! So here's my recipe for homemade mushroom soup. This recipe is enough to serve 2 people. To begin with, take 1 medium/large sized onion. Cut the ends off, slice in half and peel, then finely chop. Take 3 garlic cloves. Again, slice the ends off and peel and finely chop. Set aside with the onion. Finely, take 400g of washed mushrooms and slice. Take a large saucepan big enough to hold all the ingredients. Place over a medium to high heat on the stove and heat up some oil. Chuck in the chopped onion, sliced mushroom and chopped garlic.  Fry these ingredients for 5-10 minutes until most of the juices from the mushrooms have  evaporated off. Crumble in 1 vegetable stock cube and season with salt and generously with ground pepper. Top the contents of the saucepan up with boiling water until the ingredients are just covered. Give everything a stir to make sure the stock and seasoning is mixed in, then leave to simmer (with the lid off) for 15 minutes. After the simmering time, remove the saucepan from the heat. Take a jug from a blender and carefully pour the hot soup into the jug. Simply, blitz the soup until lovely and smooth. You can also use a hand blender, but for best results, use a free standing blender. When you're happy with the consistency of the soup, stop blitzing then pour the mushroom soup into a jug or bowl. Throw in 50g of parmesan cheese and a handful of freshly chopped parsley. Mix it in then your mushroom soup is ready to serve. Remember to reheat if necessary. 

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