Mushroom soup is lovely, easy and quick. I wanted to make some today and this is what I put together. My own recipe, but I suspect not original. It’s basically mushrooms and a couple of veggies, but tastes terrific. My fruit shop hasn’t got much to choose from, otherwise I would have added more variety to the pot. It’s all about flavour and texture.
150g Shimeji mushrooms
150g Button Mushrooms
150g Swiss Mushrooms
1 large, juicy tomato
Two stalks celery
Quarter of a large leek
Two tablespoons stock powder – chicken or mushroom
Slice and fry leek. Use blender to coarsely blend two third of mushrooms (chop the rest. Blend tomato celery and capsicum – red or green, but I love red. Into the pot to cook down for a few minutes (on low), Then add a couple of litres of water with your favourite stock – I like either chicken or mushroom powdered stock. Cook for twenty minutes to half an hour on low.
A Wondering Minstrel I 
i never thought to mix mushrooms with tomatoes. What an interesting combination.
Interesting comb ination but nutty. I don’t know what I could have been thinging, but it somehow turned out. okay.
It’s been a long time since I had mushroom soup. This sounds delicious.
I toss mushrooms into everything except desserts.
This sounds delicious! What time is lunch?
Well, you buy a ticket to Australia, I’ll pop for a baguette and a glass of Chardonnay 😀
I adore mushroom soup! Wish a big bowl would appear in front of me right now 🙂
It’s certainly the weather for it here🙃
I’ve not had mushroom soup with tomatoes and peppers before, it sounds very good.
Made it up, Karen. Could have ended disastrously. ⭐️😊
My freezer is still full of frozen chanterelles. So, every recipe with mushroom is good recipe 🙂 So thank you!
Mushrooms can only enhance any dish. Love it. Now I have an excuse to use as many as I like in one dish.🙃 If you get the chance to make the soup, hope you let me know what you think.
Yes, I will let you know 🙂 Thank you!