• Oct

    A Simple Mushroom Soup


    For those of you who don’t know, I’ve parked my butt (temporarily) in a vegetarian house in Esquimalt. Not being a vegetarian myself, cooking this way has been a bit of a challenge, so I’ve had to experiment a bit. I’d like to share with you one of my “wins,” a simple mushroom soup.

    Simple Mushroom Soup

    Buy a large amount of white mushrooms (when chopped, they should fill 3/4 of the crock pot).

    Add one small onion, finely chopped and a bit of salt and pepper.

    Cover with water (note that the mushrooms will float, so allow for that).

    Turn the crock pot on high and let cook for a few hours. When the mushrooms have reduced, add one cup of light cream (6-10%) and let simmer. Don’t let it boil or the cream will curdle.

    You’ll probably need to add more salt to taste. You might also want to use some flour or arrowroot flour for thickening. A bit of soy sauce also works well.

    I’ve experimented with adding 1/4 cup of barley, rice pasta and udon noodles. My best results have come from just using the udon with salt, pepper and soy sauce.

    That’s it.

    © Nathan Segal 2013

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