Right, this week’s post is about soup; once again. But this particular soup is a mushroom soup though and it is the absolute best mushroom soup in the world! It’s quick and simple to make and has great results every time. Perfect for beginner cooks and is easy for making with small children. I especially like to make it in those blisteringly cold winter months we’re warm and comforting food is prevalent, but I can see no reason for not making it in Summer as it would work wonderfully for a dinner party, weekday family meal or a relaxed Sunday lunch. Also, I myself have made it several times and my Granddad hundreds so I can assure you that it’s a tried and tested recipe.
Oh, I would also like to point out that the two packets of instant mushroom soup in the ingredients list below should not put you off making this recipe whatsoever. They surprisingly add a lovely depth of flavour and character to the dish and you will find that they enhance the rich mushroominess of the soup throughout.
Anyway, this is definitely worth a try and I absolutely reccomend for you to make it as I am sure that once you’ve had it once and have sniffed its warm, rich, delicious smell which permeates the air in your kitchen and which warms you from the first spoonful raised to the mouth, you’ll never want to go back.
Note – This would be suitable as a side dish to accompany a main or as a meal in itself. If serving as a main then make sure to accompany with garlic bread, cheese and salad as recommended below.
Magic Mushroom Soup –
Serves six comfortably
DISCLAIMER – I would just like to point out that this soup does not contain any magic mushrooms.
1 brown onion, sliced
3 rashers of bacon
100 g mushrooms (try to get two or more varieties if you can)
1 tbsp of butter
2 packets of Maggi mushroom soup, or your supermarkets equivalent
1 tbsp of soy sauce (Just cheap soy should do, Indonesian is too sweet and Japanese too marmitey, so just get a supermarket one. Highmark soy sauce is a good one)
600ml of milk
600ml of water
Salt, about 1 tsp, or to taste
Cheese and parsley to serve
Sauté finely chopped bacon and onion with butter in a medium-large pot. When almost cooked, add the finely chopped mushrooms and cook lightly. When the mushrooms are soft and the bacon and onion cooked, empty both soup sachets into the pot with the water and stir until boiling the continue to simmer for about 10 mins. Add the milk and soy sauce. Reheat the soup, but do not boil. If necessary, add salt and pepper. Serve in warm bowls with a generous handful of cheese for each, and parsley to garnish. Also accompany with some warm, crusty garlic bread (with plenty of garlic), a few generous slices of camembert or brie cheese and a nice winter salad, complete with dressing.