Mushroom Soup: A recipe your mushroom hating family with love!

I don’t know about your family, but I’ve had this experience with my own family from time to time. That moment where they claim they ‘don’t like’ something. 

When I first met my husband he told me that he didn’t like roast pork. I was like “WHAT!, how can you not like roast pork?”.  So, being the nice wife I am, for about 6 months I didn’t make roast pork, even though I really love a good roast pork with crackling. Yum! 

So one day I decided to make a roast pork and didn’t tell him that was what I was cooking! I lead him to believe I was making lamb.  Anyway, I dish it all up and he devoured it, and proclaimed that was the nicest piece of lamb he has ever had!.  I laughed to myself as I informed him that it was not roast lamb but was actually roast pork- the meat he had told me over and over again that he didn’t like, LOL!

In his defence, I can understand where this dislike came from- his mother is not a very good cook and unless the meat can bounce off the floor it’s not ready!

Fast forward to this week, and we were buying mushrooms. Well, mushrooms are another one of those foods that I love and he along the many of the children proclaim they don’t like, even though It’s not really true- I’ve served them mushrooms in many dishes they love.  This week I was really craving some mushrooms. I personally want to include a whole range of edible mushrooms in my diet because of the wonderful medicinal health benefits they give me, which include:

  • Prevention of certain types of cancers, that I personally am more at risk of because to the surgeries that were needed to save my life.
  • Prevention and management of diabetes, which runs in my family.
  • They are known to strengthen the immune system, which I personally have had to rebuild from the birth of my last baby. Mushrooms contain a powerful antioxidant called Ergothioneine, which is protective against free radicals, along with natural antibiotics that inhibit the growth of fungal infections, and can be useful in helping support the healing of ulcers, wounds and protecting against the development of infections. 
  • They are known to contain compounds that support proper liver, pancreas and endocrine function.
  • Mushrooms are a great source of calcium and an edible source of vitamin D, (which is a deficiency for us Tassie people).
  • Mushrooms are a good source of Vitamin A, B-complex, Vitamin C,  and Selenium, and can increases iron absorption. 

Getting back to the story- this week I was in the supermarket with my husband, buying food for the week and I picked up lots of mushrooms and told him I was making mushroom soup. The faces he pulled almost made me put them back, but no! I kept them in the trolley! So yesterday for lunch I made mushroom soup, which as you can guess they all loved. Ben said:

“how much cheese did you put in it?”.

“none” I replied,

“but it was so tasty!” he said.

“that is because my dear you really love mushrooms, you just weren’t aware of it!” 

So from this soup recipe, I made two meals. I had leftovers, but not enough for a second batch of soup, so I repurposed the leftovers to create a veggie bake.  To make the bake I simply cut up some carrots, broccoli and pumpkin and mixed it with the remainder of the soup, covered it with cheese and baked in a moderate oven for 40 mins.  Again, another tasty dish.

Mushroom Soup

500 grams of mixed mushrooms sliced
3 Cloves of garlic
2 Onions sliced
2 litres broth (meat or bone)
100 grams of butter 
Salt to taste

1. Sautee onions, garlic and mushrooms in a pot with butter, until the onions and mushrooms are soft and starting to brown. 
2. Add broth and cook on a medium heat for 20 mins. 
3. Allow to cool slightly and blend either a stick blender or food processor, until smooth. 
4. Salt to taste. 

This recipe is really easy, I served mine with fried chicken breast (as seen in the picture). It is also delicious with a spoonful of sour cream.