Recipe

Spiced Mushroom Soup

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Spiced Mushroom Soup

Warm winter spices of cumin, cinnamon and allspice delicately flavour this exotic mushroom combo to make a satisfying soup. Served with warm sourdough bread.




Ingredients to serve 2

  • 1 clove x garlic – peel & grate finely
  • ½ x onion – peel & chop finely
  • 250g x mixed mushrooms
  • ½ tbsp x tomato paste
  • 3g x fresh thyme – pick leaves
  • ½ tbsp x Mushroom Soup Mix
  • 1½ tsp x vegetables stock fonds
  • 50g x baby spinach
  • 3 cups x boiling water
  • 1 loaf x sourdough bread
  • . x olive oil (from your pantry)
  • . x salt & black pepper (from your pantry)
  • . x butter (from your pantry)

Ingredients to serve 4

  • 2 cloves x garlic – peel & grate finely
  • 1 x onion – peel & chop finely
  • 500g x mixed mushrooms
  • 1 tbsp x tomato paste
  • 5g x fresh thyme – pick leaves
  • 1 tbsp x Mushroom Soup Mix
  • 3 tsp x vegetables stock fonds
  • 100g x baby spinach
  • 6 cups x boiling water
  • 2 loaves x sourdough bread
  • . x olive oil (from your pantry)
  • . x salt & black pepper (from your pantry)
  • . x butter (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Sourdough bread: Remove all packaging and – when the oven is hot – place the bread in the middle of the oven to bake for 15 minutes.

Step 3

Mushrooms: Separate out the shimeji mushrooms (the little ones). Slice the rest of the mushrooms finely.

Step 4

Mushroom soup: Place a little butter and olive oil in a large saucepan on medium-high heat. Fry the onion, with a little salt, for 5 minutes – stirring occasionally, until softened. Add garlic and cook for another minute. Turn the heat up to high, add the mushrooms and cook for 10 minutes until slightly golden. Keep stirring them so they don’t burn. Now add the Mushroom Soup Mix, thyme and tomato paste and cook for another minute. Add the vegetable stock fonds, boiling water (see quantity in ingredients above) and cook for 15 minutes with the lid on. Lastly add baby spinach and cook for 1 minute. Season with salt and pepper to taste.

Step 5

Serve the soup in a bowl. Drizzle with a little olive oil and scatter with a crack of black pepper. Add a serving of fresh sourdough bread on the side.