The real beauty of this soup is that you can walk in to the kitchen, throw together just a few ingredients and then walk out with a bowl of delicious and comforting soup in minutes. There are not a lot of recipes you can say that about. It’s simply perfect! Ingredients and Substitutions Plenty of garlic, onion, and thyme! Their flavors really shine here and complement the earthy flavor of mushrooms without overpowering it. If you don’t like thyme, you can also use parsley, oregano, tarragon, chives or what you prefer most. For this soup, I used a mix of chanterelle mushrooms and chestnut (crimini) mushrooms along with some dried. Chestnut mushrooms are super easy to find in almost every supermarket and you can make this mushroom soup using only the chestnut variety if that's all you can find. Cooking with Dried Mushrooms

A single serving of mushrooms can offer a sting of nutrients. Mushroom is rich in protein, vitamins like vitamin D, minerals and anti-oxidants. Mushroom is also a low-calorie food, making it great for weight loss diet. Delhi-based nutritionist Dr. Simran Saini highlights the benefits of mushroom - "Mushrooms are good for sound health as they contain many medicinal properties. In fact, some varieties of mushrooms are also used to make medicines in China. A certain kind of mushroom - Ganoderma - is known for its healing ability, as it is rich in minerals like potassium and zinc, which support various bodily functions." Don’t forget the final touch of soya sauce, for a great savory boost! HOW LONG DOES THIS MUSHROOM SOUP KEEP? There’s no such thing as too much garlic. In my experience, it’s always been safe to double what any recipe asks for.Broth: Use vegetable broth or mushroom broth as the base of the soup. It adds richness and depth of flavor. The best (tastiest) version of this soup is using butter and sherry cooking wine. The sherry elevates. It’s still really good with Marsala wine, red wine or even dry white wine, but tastes best with the sherry cooking wine, adding a complex sweetness that is heavenly.

Most frozen edamame is already cooked, ready to beat to a cloud of green mash with olive oil or butter. You could substitute frozen broad beans, but be prepared to skin a lot of beans to get 500g. Cook in boiling, salted water then pop them from their papery skins before mashing, seasoning and rolling them. Serves 4 See the recipe card below for a full list of ingredients and measurements. How to Make creamy mushroom soup Creamy mushroom soup from scratch has a depth of flavour so different from canned soups (aka slop), thanks to fresh herbs and ingredients. Cook white, brown, or wild rice on the side and add a little to your bowl of mushroom soup for added texture and grain. Heat oil or butter in a large, heavy-bottompot or dutchoven. Add onion and saute over medium-high heat, 3-4 minutes, stirring constantly until golden and fragrant. Lower heat to medium, add garlic, saute 2 minutes.Warm the olive oil in a large, deep pan. Add the butter and when it has melted, the chopped onion and parsnip. Let them cook for a good 20 minutes over a moderate heat, until the onion is soft and translucent, then stir in the thyme leaves. Sour Cream or crème fraiche: This ingredient adds creaminess to the soup. If you’re making a vegan version, you can use a non-dairy alternative like vegan sour cream or cashew cream. For a dairy free option, you can leave out the cream or milk all together. Our mushroom soup is still nice and creamy without the dairy component! Bring a deep saucepan of salted water to the boil. Add the edamame and cook for 20 minutes till tender, then drain.