Last weekend at the Farmers’ Market Te Mata Mushrooms had packs of Portabella mushrooms on special – labelled as ‘soup
mushrooms’ they immediately made me think, of course, of bowls of warming fragrant mushroom soup.
The only reason that I could see that these mushrooms might be called ‘soup mushrooms’ is they were of mixed sizes. With the lovely combination of mushrooms, potatoes and coriander, this recipe is how I put my ‘soup mushrooms’ to use – it is hearty enough for a meal or serve small bowls for the first course of a dinner party.
Mushroom Coriander Soup
Parsley can be used instead of coriander.
Serves 4 as a meal or 8 as a first course
2 tbsp olive oil
2 medium leeks, sliced
2 cloves garlic, chopped
1 tsp Orcona Sweet Smoked Paprika
500g portabella mushrooms, sliced
500g general purpose potatoes, chopped
1.5L vegetable stock
2 tbsp tamari (gluten-free soy sauce) or soy sauce
1 bunch fresh coriander, leaves and stalks, roughly chopped
salt and freshly ground black pepper, to taste
1 Place oil, leeks, garlic and paprika in a saucepan over a
medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until leeks soften.
2 Increase heat, add mushrooms, cover and cook, stirring, for 5 minutes or until mushrooms start to soften and give up their juices. Add potatoes, cover and cook, stirring occasionally, for 5 minutes.
3 Add stock and soy sauce, bring to simmering, cover and cook, stirring occasionally, for 25 minutes or until potatoes are tender.
4 Place most of the coriander – reserving some for garnishing – in a blender or food processor, add potato and mushroom mixture and blend until smooth – you will probably need to do this in
batches. Return soup to a clean saucepan, place over a medium heat for 5 minutes or until heated through. Season to taste with salt and freshly ground black pepper.
5 To serve, lade into bowls and scatter with reserved coriander.
Happy cooking and eating.
Recipe by Rachel Blackmore
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