Who says there's no such thing as a free lunch? I'm here to challenge that notion! If you're out for a run or a walk this month, why not take advantage of the bountiful hedgerows and fields? It's prime blackberry and mushroom season, and these delightful treasures are just waiting to be foraged. Today, I'll share with you a mouthwatering creamy mushroom soup recipe that makes use of the often overlooked, tough leftover stalks.
Alternatively head to Aldi! Aldi offers a fantastic deal on 'wonky' mushrooms, a huge pack for just 99p, making it a budget-friendly option for everyone.
Mushrooms aren't just delicious; they are a nutritional powerhouse. Bursting with essential vitamins such as Vitamin D, B Vitamins, and Vitamin C, along with antioxidants, Selenium, Folic Acid, and the gut-friendly soluble fibre Beta-Glucan, these fungi offer a myriad of health benefits. From boosting your immune system to promoting gut health, it's worth including mushrooms in your diet!! .
- 40g unsalted butter
- 1 large onion, peeled and chopped
- 1 stick celery, finely chopped
- 1 bay leaf
- 1 clove garlic, peeled and crushed
- 500g mushrooms (I used the stalks from the field mushrooms I'd picked), chopped
- 1 tsp salt
- 1 tbsp plain flour
- 1 litre hot chicken or vegetable stock
- 100ml milk or single cream
- 2 tbsp chopped parsley
- single cream or creme fraiche to serve
- squeeze of lemon juice (optional)
- Heat the butter in a large pan and gently saute the onions, celery and garlic with the bay leaf until soft and translucent.
- Add the mushrooms and salt and saute on a high heat for 5 minutes until soft, stirring frequently. Stir in the flour, then add the hot stock. Bring to the boil, then reduce the heat to a simmer. Cover and cook over a gentle heat for 10 minutes.
- Remove the bay leaf and blitz until smooth.
- Add the milk, stir in the parsley and a squeeze of lemon juice and reheat. Check for seasoning, and serve in warmed bowls.