Mushroom soup

Name: Mushroom soup
Cuisine: European, British
Ingredients: 1 garlic cloves, crushed; 2 sage leaves, roughly chopped; 30 ml olive oil, plus extra for drizzling; 2 potatoes, peeled and cut into 2 cm dice; 1 carrot, diced; 1 tablespoon tomato paste; 250 g mushrooms, roughly chopped, preferably Swiss brown, oyster, chanterelle or pine; .75 litres vegetable stock, warm

4 steps

This flavoursome soup can be made with almost any combination of seasonal mushrooms. In Puglia we use the cardoncello mushroom, which has a meaty flavour and is dark brown in colour. It resembles the oyster mushroom, but it is more robust in flavour, colour and texture. Go and scout for mushrooms at your nearest farmers‘ market and see what varieties are available.

Updated at: Thu, 17 Aug 2023 13:02:53 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories227.6 kcal (11%)

Total Fat10.2 g (15%)

Carbs30.8 g (12%)

Sugars4.8 g (5%)

Protein6.2 g (12%)

Sodium772.8 mg (39%)

Fiber5.2 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

30mlolive oil

plus extra for drizzling

2potatoes

peeled and cut into 2 cm dice

1carrot

diced

1 tablespoontomato paste

250gmushrooms

roughly chopped, preferably Swiss brown, oyster, chanterelle or pine

0.75 litresvegetable stock

warm

Instructions

Step 1

Crush the garlic, dice the carrot, roughly chop the mushrooms, peel and cube the potatoes into 2 cm pieces, and roughly chop the sage

Step 2

Sauté the garlic and half the chopped sage in the olive oil in a frying pan over medium heat for 5 minutes, until fragrant. Add the potato and cook for 5 minutes, stirring from time to time. Add the carrot and the tomato paste and continue to cook for a further 5 minutes. Add the mushrooms, the rest of the sage and the warm stock. Bring to the boil then simmer for 40 minutes on low heat.

Step 3

Season with salt and freshly ground black pepper to taste. Drizzle with olive oil and serve.

Step 4

You can add 110 g short-grain rice, barley or farro 10 minutes before the soup is completed if you want a heartier meal.

View on cooked.com.au

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