Mushroom Soup

I haven’t done any recipes in a while, for one reason or another, but as I happened to be making mushroom soup, I thought it might be nice to take a few pictures and put up a recipe.

As usual, I won’t bother giving quantities. Just play around with the amounts and see what you like. The world won’t explode if you get it wrong.

For this soup, you’ll need these things:

Mushrooms Onions Garlic Lemon Mascarpone
Chop up the mushrooms, garlic and onions.
Cook the onions and garlic gently, and set them aside.
Cook the chopped mushrooms until they’re soft
Add the onions and garlic to the mushrooms
Add some vegetable stock or chicken stock if you prefer. Whatever you have handy. Simmer it all for about twenty minutes.
Add your mascarpone. If you prefer a sharper flavour, you can try yoghurt, but it’s completely up to you.Experiment with cream cheese, crème fraîche or whatever you think might work.
Whizz it all with a stick blender until it’s smooth and creamy.
Add the juice of half a lemon. Taste and add more juice if you think the soup needs it.
Enjoy your soup.