Another soupmaker recipe goodie.
Mushrooms are available here all year round and make fabulous soups. The taste is completely different to anything you can buy in a tin.
This recipe does make for very thick soup when it cools slightly, so you might want to water it down a bit or use slightly less ingredients if you want a more watery soup. The colour of mushroom soup isn’t the most appetising, but the taste more than makes up for that.
It might be too peppery for some, so if you don’t like the strong taste of peppercorns, add less ground peppercorns to give your soup a milder kick.
- 400g Mushrooms (Washed and Chopped)
- 200g Chopped Leek and Onion
- 1 teaspoon Ground Rainbow Peppercorns
- 1l Beef Stock
- Chopped Chives (To Decorate)
- 1 Teaspoon Double Cream Per Person (To swirl on the top at serving.)
- This recipe is intended to be cooked on the smooth setting. Add your chopped mushrooms, leek and onions to the pot.
- Add in a pinch of salt and your teaspoon of ground rainbow peppercorns and your litre of stock (or up to the 1.6 mark on a soupmaker)
- Set to the smooth setting, or in a pan, simmer for 20 minutes and then blend.
- Serve with a little cream to temper the slightly spicy taste of the peppercorns and decorate with some chopped chives.