I always thought mushroom as a part of a dish, but not on its own as a complete dish. I like this soup for its creamy texture and you can really taste the mushroomy taste.
a knob of butter
a dash of olive oil
2 clove garlic, chopped
1 small size onion, chopped
1 small potato, peeled and chopped
200g chestnut mushroom plus 50g for garnishing
250ml vegetable stock (I used stock cubes)
2 tbsp milk
salt & freshly grounded pepper
In a non stick pan add the butter, when it melts add the olive oil, chopped garlic, onions and potatoes to it. Let the vegetables sweat for couple of minutes.
Keep aside 50g mushroom for garnishing. Roughly chop the remaining mushroom and add it to the pan, followed by enough vegetable stock to cover the vegetables. Simmer the contains for about 10 mins. Remove from heat and let it cool down.
Blend the soup to a coarse consistency. Transfer it to a saucepan under low heat. Add the milk and let it simmer for 5 mins. If you prefer you can add cream instead of milk for more creamy soup.
Chop the mushroom kept aside for garnish. Brown the mushroom in a non stick pan with little butter, salt and pepper.
Serve your mushroom soup with garnish in the centre.