CLASSIC MUSHROOM SOUP
Servings: 6
Ingredients
50g butter
1 large onion, diced
250g Portabello mushrooms, sliced
250g white button mushrooms, sliced
250g brown button mushrooms, sliced
1 tsp NOMU One For All Rub
3 cloves garlic, peeled
6 sprigs thyme, leaves picked
1 bay leaf
Finely grated zest of 2 lemons
2 tsp mustard powder
2 tbsp cornflour
1 litre prepared NOMU Chicken or Vegetable STOCK
1 cup milk
1 cup cream
NOMU Sea Salt and NOMU Black Pepper
Directions
Heat the butter in a large saucepan and fry the onion until translucent and soft. Add the sliced mushrooms, NOMU One For All Rub, garlic, herbs, zest and mustard powder. Cook until mushrooms are soft and then sprinkle with cornflour and stir through well. Using a blender or food processor, blend until smooth.
Return the soup mixture to the pot over medium heat and gradually add the prepared stock, milk and cream. Stir constantly for 15-20 minutes.
To serve, garnish with a few sautéed King oyster mushrooms and serve with crusty artisan bread straight out of the oven!
Tip: For a wilder, meatier flavour you can add a handful of dried porcini mushrooms that have been soaked in warm water or stock. A splash of brandy will also be delicious!
Ingredients
50g butter
1 large onion, diced
250g Portabello mushrooms, sliced
250g white button mushrooms, sliced
250g brown button mushrooms, sliced
1 tsp NOMU One For All Rub
3 cloves garlic, peeled
6 sprigs thyme, leaves picked
1 bay leaf
Finely grated zest of 2 lemons
2 tsp mustard powder
2 tbsp cornflour
1 litre prepared NOMU Chicken or Vegetable STOCK
1 cup milk
1 cup cream
NOMU Sea Salt and NOMU Black Pepper
Directions
Heat the butter in a large saucepan and fry the onion until translucent and soft. Add the sliced mushrooms, NOMU One For All Rub, garlic, herbs, zest and mustard powder. Cook until mushrooms are soft and then sprinkle with cornflour and stir through well. Using a blender or food processor, blend until smooth.
Return the soup mixture to the pot over medium heat and gradually add the prepared stock, milk and cream. Stir constantly for 15-20 minutes.
To serve, garnish with a few sautéed King oyster mushrooms and serve with crusty artisan bread straight out of the oven!
Tip: For a wilder, meatier flavour you can add a handful of dried porcini mushrooms that have been soaked in warm water or stock. A splash of brandy will also be delicious!
Ingredients
50g butter
1 large onion, diced
250g Portabello mushrooms, sliced
250g white button mushrooms, sliced
250g brown button mushrooms, sliced
1 tsp NOMU One For All Rub
3 cloves garlic, peeled
6 sprigs thyme, leaves picked
1 bay leaf
Finely grated zest of 2 lemons
2 tsp mustard powder
2 tbsp cornflour
1 litre prepared NOMU Chicken or Vegetable STOCK
1 cup milk
1 cup cream
NOMU Sea Salt and NOMU Black Pepper
Directions
Heat the butter in a large saucepan and fry the onion until translucent and soft. Add the sliced mushrooms, NOMU One For All Rub, garlic, herbs, zest and mustard powder. Cook until mushrooms are soft and then sprinkle with cornflour and stir through well. Using a blender or food processor, blend until smooth.
Return the soup mixture to the pot over medium heat and gradually add the prepared stock, milk and cream. Stir constantly for 15-20 minutes.
To serve, garnish with a few sautéed King oyster mushrooms and serve with crusty artisan bread straight out of the oven!
Tip: For a wilder, meatier flavour you can add a handful of dried porcini mushrooms that have been soaked in warm water or stock. A splash of brandy will also be delicious!
Ingredients
50g butter
1 large onion, diced
250g Portabello mushrooms, sliced
250g white button mushrooms, sliced
250g brown button mushrooms, sliced
1 tsp NOMU One For All Rub
3 cloves garlic, peeled
6 sprigs thyme, leaves picked
1 bay leaf
Finely grated zest of 2 lemons
2 tsp mustard powder
2 tbsp cornflour
1 litre prepared NOMU Chicken or Vegetable STOCK
1 cup milk
1 cup cream
NOMU Sea Salt and NOMU Black Pepper
Directions
Heat the butter in a large saucepan and fry the onion until translucent and soft. Add the sliced mushrooms, NOMU One For All Rub, garlic, herbs, zest and mustard powder. Cook until mushrooms are soft and then sprinkle with cornflour and stir through well. Using a blender or food processor, blend until smooth.
Return the soup mixture to the pot over medium heat and gradually add the prepared stock, milk and cream. Stir constantly for 15-20 minutes.
To serve, garnish with a few sautéed King oyster mushrooms and serve with crusty artisan bread straight out of the oven!
Tip: For a wilder, meatier flavour you can add a handful of dried porcini mushrooms that have been soaked in warm water or stock. A splash of brandy will also be delicious!
