“THE best mushroom soup I’ve ever had”
Those are the exact words that came out of Non-Wholly Dude’s mouth after having this bowl of mushroom soup for lunch for the second time this week.
Personally, I am not a 100% sure I can say that this is the best bowl of mushroom soup I have ever had. Moment of truth: that top spot goes to… Campbell canned mushroom soup.
Yes, the horrors! But hear me out before you shun away in disgust. It has been a good 10 years since I have had the canned stuff, but somehow, deep down inside, it still holds a fond place in my heart. Whenever I think of Campbell, I think fondly of the times my mum used to serve it to us as a treat every now and then. And how we would eagerly help to whisk the thick soup with hot water. (Hot water into the soup, not the other way round, as my mum always instructs, to avoid a lumpy mushroom soup.) And nothing can can ever top that.
I will, however, say that this mushroom soup is definitely one of the better ones – and definitely much healthier than Campbell’s (and even most restaurant prepared ones).
And with regards to the praise, as much as I was filled with glee, I knew I could not take credit for it – for 2 simple reasons.
1. The recipe is ridiculously simple, it requires minimal cooking skills and techniques
2. The mushrooms are the star of the show. This is all mushroom and mushroom alone!
Seriously, I am not exaggerating when I say this is all mushrooms!
This soup is filled and jammed packed with mushrooms – the very reason why Non-Wholly Dude loves it so much. The usual restaurant prepared mushroom soups usually skimp on the mushrooms and more than often, overload on cream to compensate. And as Non-Wholly Dude puts it, you just don’t and can’t get the ‘real stuff’ outside.
Real Mushroom Soup
vegan, gluten-free, oil-free, sugar-free
This mushroom soup is a bowl full of nutrients, filled with mushrooms, onions and garlic – perfect for those following Dr Fuhrman’s Eat to Live or those who just want a real bowl of mushroom soup.
Serves 2 as entrée or 1 as main
250g mixed mushrooms of choice, sliced, stems included
(I used 100g button, 100g fresh shitake and 50g enoki)
2 garlic cloves, chopped
1/2 medium onion, chopped
1/2 – 1 tbsp roughly chopped cilantro*
240ml (2 cup) water or vegetable broth
1/4 tsp coarse black pepper
1/4 – 1/2 tsp sea salt
1. Heat a medium sized pot over medium flame. Add the mushrooms, garlic and onions and leave to cook, stirring occasionally, until the mushrooms are sweating and cooked. This would take about 15-20 minutes. Reserve 8-10 slices of mushroom and set aside.
2. In a blender, add the rest of cooked mushrooms, cilantro and 2 cups of water. Puree until the texture is smooth or slightly chunky, as desired. Add more water if you want a thinner consistency.
3. Return the pureed mushrooms to same pot to reheat through. Add black pepper and 1/4 -1/2 tsp of sea salt, use less salt if using vegetable broth. Taste and add more pepper or salt, if needed. Garnish with the reserved mushrooms and chopped cilantro.
- Substitute cilantro with parsley or other herbs if you are not a fan of cilantro.