It’s that time of year again when the soups make an appearance. I don’t think there isn’t a soup that I don’t like. I opted for mushroom this time. I didn’t want to use cream so I used 3 different mushrooms instead. The flour worked perfectly as the thickener. I didn’t have any bread so opted to have parmesan crisps instead they are salty and crunchy I could eat a whole bowl of them. This was hearty, earthy and really tasty.

Ingredients

• 100g parmesan, finely grated (if making the crisps)
• 3 boxes of mushrooms, I used button, chestnut and portobello
• 1 large shallot, peeled and finely chopped
• 2 garlic cloves, peeled and finely chopped
• 1 tbsp all purpose flour
• 1 ltr vegetable stock
• Bay leaf
• Sprig thyme, leaves only
• Sprig rosemary, leaves only roughly chopped
• 1 tbsp butter for frying
• 1 tbsp oil for frying
• Good pinch of sea salt and fresh pepper

Directions

1. If you are making the parmesan crisps do this step first as they need to totally cool down before serving. Heat the grill to highest setting. On a grease lined baking tray. Sprinkle the parmesan in a thin layer (I used a cooking ring) and repeat until you’ve used all of your parmesan up. Pop under the grill until bubbling and a very slight browning. Mine only took a couple of times. Remove and then leave on the baking until cooled. Once cooled you can serve them.
2. Slice the button mushrooms in half. Next slice the chestnut mushrooms (mine were in 4). Chop the portobello mushrooms so they are near the same size and the button and chestnut.
3. In a frying pan add the butter until melted. Add all of the mushrooms and fry until soft mine took about 6 minutes. Tip into a bowl and set aside.
4. In a saucepan that is big enough to hold the stock heat up the oil. Add the shallots and fry until softened and translucent for about 5 minutes. If you see them starting to brown just add a splash of stock. Add the garlic and fry for another minute. Add the four and cook it out for another minute giving it a good stir to coat the shallots and garlic.
5. Add the stock, mushrooms, bay, thyme and rosemary. Bring to the boil then simmer for 20 minutes.
6. Add to a blender (or use a stick blender) blitz until it is really smooth. Pour back into the pan and season to taste. Heat it back up and serve with the parmesan crisp (if making them). Enjoy