Summer Comfort Food: Light and Easy Mushroom Soup

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Light and easy just perfect for the summer comfort food

Some comfort food in summer? Oh yes, and especially when the summer is wet, gloomy and cold like this one has been (and I do hope this remains a true past tense). Well at least mushrooms are in abundance and that is something. When I think of comfort food I see a warm, steamy bowl of freshly home cooked meal. That bowl that hugs and comforts has to be full of smooth and silky textured food with a familiar, soothing taste you can always count on. And in the summer, it also needs to be light and very easy to make, as we don’t want to spend hours making our comfort food when we need those hugs right now, right? This mushroom soup, both light and comforting, quick and easy to make has been my go to warm meals in the past months.

This is a very simple recipe with just a few basic ingredients so that all the flavours come from the mix of divine, fresh mushrooms. Some of them I tried for the first time this rainy summer. So I guess you can take any mushroom mix you can get your hands on, with at least one of them being a fresh wild mushroom, porcinis would be my choice. And basically that’s it. All you need is some onion, olive oil and a few herbs and in some 40 minutes your hugs are ready!

Let’s go cook this beautiful mushroom soup!

Ingredients for 4-6 servings:

  • 500g mixed mushrooms – for this one I used portobellos, porcinis and Caesar’s mushroom
  • 2 onions
  • 2 branches of fresh rosemary
  • 8 large sage leaves
  • 3 dry bay leaves
  • 3 tbsp quinoa flour
  • salt, pepper
  • olive oil

Clean, dry and slice the mushrooms. Finely chop the onions and herbs.

Add 2tbsp of olive oil to a preheated pan and then onions and herbs, stirring until the onions are tender and translucent. Add salt and pepper. Than in with the mushrooms and leave to saute for a few minutes, ideally you want them a bit caramelized and brown before you cover them with water, add a few bay leaves and leave to simmer for at least 20 minutes in a low heat.

Once done take it off the heat and leave to cool just a bit and blend it all well with a stick mixer. Take the bay leaves out before you start blending. Return it to the stove to bring to boil.

Mix the quinoa flour with about 200ml of water and as the soup comes to boil, pour in the mixture stirring constantly for a minute. In the end, add a bit more salt if needed and serve with fried porcinis and fresh lettuce.

If you are a soup lover than you must check these just great for summer days:

spinach lentils soup

tomato soup with quinoa and basil

and two recipes for a delicious vegan miso soup

Enjoy the summer!

 

 

 

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