I always know that the start of Winter is officially here, the moment I begin to crave or consider soup as an option for a meal. It's not a date thing or a Season thing for me - but entirely a temperature thing.
Here we are in May - just Autumn, but already my inner cold-detecting 'soup gauge' is pointing towards a very chilly Winter season filled with lots of good, hot soups!
Nothing is more warming and comforting than a good bowl of piping hot soup. As a meal, they're so easy to prepare (especially in a soup maker or Thermomix if you have one) and soup is a very satisfying and healthy choice too.
I have been treating myself to this creamy mushroom delight for years now and thanks to its key ingredients of lemon juice and nutmeg, this recipe produces a very classy meal which takes only around 15 minutes to make. This soup has a great texture and flavour that is well above and beyond the many mushroom soups I have tried to date.
And so, I am sharing it. Make sure you give this one a go because chances are, you too will find it incredibly delicious as well.
This recipe makes around 4 good-sized meal serves or up to 6 smaller serves if you wish to enjoy it as a starter.
500 grams button mushrooms
1 small-medium onion finely chopped
2 tablespoons of margarine (or butter)
2 tablespoons of flour
600mls total of either milk, light cream or light sour cream or a combination of all.
2 teaspoons of lemon juice
1/4-1/2 teaspoon of nutmeg
1/2 teaspoon of salt
Pepper to taste.
Wash mushrooms and pat dry on paper towel before slicing them to your preferred thickness.
Saute onion in margarine / butter until soft and translucent.
Add mushrooms and cook for 2-3 minutes to seal.
Sprinkle the flour over the mushrooms and gradually add the 600ml milk/cream, lemon juice, nutmeg, salt and pepper.
Continue to cook and stir gently for around 10 minutes until the soup is sufficiently heated through and thickened.
To serve, sprinkle with your choice of either chopped chives, a dollop of sour cream or a grated Italian hard cheese such as parmesan or pecorino and crusty bread.
What's your favourite Winter soup?
I have some really exciting things planned here on the blog for the month of May. If you're not already following Six Little Hearts on Facebook, please do so. I have some gorgeous new giveaways starting this week in the lead-up to Mothers' Day...Stay tuned for those and pop back! x
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