Mushrooms have loads of great health benefits, they can be great for weight loss as well as boosting the immune system. Many people are not a fan of the texture and so as this is a blended soup it’s a great way of eating mushrooms! I, on the other hand, am a huge fan of mushrooms and this soup with a hint of truffle oil is one of my favourites.
Now mushrooms are the star of the show here so it’s important to use a good variety. Some of my favourites are chestnut or shiitake. You could also use some dried porcini mushrooms alongside standard mushrooms.
To make this soup healthy I use a courgette to add some thickness and to give the creaminess of a usual cream of mushroom soup.
I made big batch of this soup, fancied it up for some lunch in the flat then put the leftovers in some tupperware for mid-week work meals. Perfect!
- 1 large leek, chopped
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 cloves of garlic
- 500 grams of mushrooms, chopped
- 1 large courgette chopped
- 500ml stock, I use vegetable
- Salt and pepper to taste
- Small handful of parsley
- Truffle oil
- Heat the butter and olive oil in a large pot. Add the leeks and saute until soft, about 5-10 minutes. Once softened, add the garlic and stir. Add the mushrooms and a pinch of salt and cook for about 10-15 minutes until softened.
- Add the courgettes and cook for about 10 minutes before adding in the vegetable stock. I like to add just enough at this stage to cover the vegetables, more can be added later when blending the soup. Leave to simmer for 5-10 minutes, add the parsley then blend. Add salt and pepper to taste.
- Thinly slice one mushroom. Heat a small saucepan with some butter. Once hot add the mushroom slices and fry on each side for a couple of minutes, turning occaisonly to ensure they don't burn.
- Place soup into bowls and add sauted mushrooms. Drizzle with truffle oil and sprinkle with some chopped parsley.