Whoa! It's not that bad, mushrooms
- Garlic, of course
- Chilli, naturally! 1 small killer one if you're game, or a shake or two of dried
- Potatoes, 3-4 small, roughly chopped. I left the skin on - fibre is good for us
- Onions, 2 small, again roughly chopped - peeled because onion skin doesn't taste good
- Mushrooms, a few generous handfulls, roughly chopped. Wild would be good if you're confident you know what you're picking. Note: Please be extremely confident if you harvest wild mushrooms. People die slowly and painfully from organ failure when they get it wrong.
- Salt and pepper. A pinch of the first and a grind of the second.
- Butter, a small dollop
- Wine, a decent slosh
- Stock or a stock cube. Possibly a cup or two, maybe a bit more
- Yogurt for topping
- Parsley or coriander to add colour
- Melt butter (it tastes nicer than olive oil in this soup) I use salt free
- Add onion, garlic, chilli, s & p and stir till it smells wonderful
- Pour a glass of wine, check quality, slosh some in the pan - by this time, the smell is heavenly
- Add potato, stir while you sample the wine again. You may need to add a bit more if it's evaporated too fast
- When the potato has softened a bit add the mushrooms and stir
- Add stock to almost cover the veggies. I didn't have any fresh so used a chicken stock cube and boiling water
- and that's pretty much it. Bring to a simmer, enjoy the wine then buzz the soup
enthusiasticallycarefully so it doesn't splatter all over the kitchen which is a real pain to clean, especially when it dries and gets baked onto the stovetop.
Sadly, I forgot to take a picture of the first bowl and had to go back for seconds to get a photo ;-) See how the coriander makes it look less boring. Arty types will manage to make the yogurt look elegant - I was more interested in functionality! A sprinkle of paprika would also look (and taste) good, or for the real fire lovers, some fresh chopped chilli.