For me, soup is a great lunch, not just in the fall and winter, but a nutritious meal all year round. To enrich it with protein, I often add lentils. In mushroom soup, however, I have only used mushrooms, because I think they are quite good even though I know that there is very little nutrition in them.
If you are the type of person who collects mushrooms in the forest, you can probably try other types. I haven't tried that. Remember that mushrooms should not normally be washed, it is best to brush them off with a brush or wipe them with a napkin. If there are any ugly stains or dirt, remove a thin layer from the very outside with a sharp knife and peel them lightly.
MUSHROOM SOUP
2 tablespoons oil
1 clove garlic
50 g onion
1 teaspoon ginger
½ teaspoon cumin
1 teaspoon coriander seeds
Salt and pepper as desired
(A small fresh chili)
200 g mushrooms
½ liter of water
½ cup heavy cream
Procedure:
- Heat oil, add chopped garlic and onion. When the onion has become translucent, add spices.
- Add cleaned and sliced mushrooms and sauté for a few minutes.
- Add water and bring to a good boil.
- Blend everything with a hand blender until smooth. Add cream and heat through.
Serve as an appetizer or a delicious lunch.
This soup is surprisingly good and filling! Of course it can be made without spices, but I find it a bit tame and like a little flavor in my food. You can choose wholemeal bread, gluten-free crispbread or my favorite: papadam with cumin.
