Rustic Mushroom Soup

A Stokes recipe by a passionate contributor, Rodney

  • Serves 4
  • 45 minutes
  • Vegan
Taste without compromise

What you'll need

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Jar 185g
£3.40
Case 6x 185g
£20.00
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From your local shop
  • 100g butter
  • 2 onions, roughly chopped
  • 1 crushed or grated garlic clove
  • 3tsp of Stokes Cider & Horseradish Mustard (V & Vn)
  • 500g assorted chestnut mushrooms, finely chopped
  • Plus, 200g of assorted ‘wild’ mushrooms to add depth to the creamy soup and to garnish
  • 2 tbsp flour
  • 1l vegetable stock
  • 125ml single cream

If you want to keep this Vegan / Vegetarian, leave out the cream. It’s really an indulgence and the soup is good enough without it.

Method

  1. Heat the butter in a large saucepan
  2. Cook the onions and garlic until soft – about 8-10 mins.
  3. Stir the mustard into the onions.
  4. Add the chestnut mushrooms and cook over a high heat for another 3 mins until softened.
  5. (An alternative / additional twist is to flame off some brandy in the pan at this stage – shhh!)
  6. Add the flour and combine thoroughly.
  7. Pour in the vegetable stock, bring the mixture to a gently rolling boil for 15 minutes.
  8. Blitz the mixture with a hand blender until it is almost smooth – leave a little texture to the soup. (Careful, it’s hot.)
  9. Add the cream (if using it – see Tips above) and half of the wild mushrooms.
  10. Blitz again, but quickly, just to introduce the secondary mushrooms leaving lots of their texture.
  11. Fry the remaining mushrooms in a little butter and garlic and add them to the bowls of soup as garnish before serving.