 |
| Mushroom soup with garlic bread |
When I was in Australia, our flatmate had quite a few cookbooks on his shelf that I would read regularly. (Who doesn't like reading about food?) One recipe that stood out to me was a mushroom soup by chef Jamie Oliver. The problem? My husband hates mushrooms. However, I wrote down the recipe and eventually made it. To this day, it is one of the best mushroom soups I have ever eaten and it's extraordinarily easy to make. I tend to make the soup when my husband is out of town so I can have it for dinner without someone saying "ewwww fungus."
Mushroom Soup Recipe by Jamie Oliver
Changes I made to the recipe:
1) I omit the porchini mushrooms. One day I will try the recipe with them, but frankly, they are expensive. So I skip the part of the directions that deals with them.
2) If you can't find fresh herbs, it is totally fine to use dried.
3) I do not add lemon or marscapone. Instead, I mix into the broth 2 tablespoons of cream cheese to give the soup extra depth.
Tips:
1) Saute the mushrooms and chopped onion together, with the garlic, butter and olive oil to save time. For those of you who know my hate of onions, I do actually use them in soups. And yes, I do know it is strange for a lover of food to loathe onions.
2) Do actually use a variety of mushrooms, as the recipe states, for flavor. I tend to use three different kinds, if I can. For the batch I made last night, I used portobellos, shiitake, and oyster mushrooms.
