Creamy Woodland Mushroom

Name: Creamy Woodland Mushroom
Yield: Serves 4
Ingredients: 1 tablespoon olive oil or butter; 350 g chestnut or field mushrooms, quartered; 60 g unsalted cashews; 2 fresh thyme sprigs, leaves picked; 350 g chestnut or field mushrooms, quartered; 1 leek, washed and finely chopped; 1 tablespoon olive oil or butter; 2 garlic cloves, peeled and finely chopped; 2 medium carrots, peeled and roughly chopped; salt and freshly ground black pepper; 2 stock cubes; salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Seasonal Soups

By Fraser Reid

Published 2019

About

A vegan-friendly cream of mushroom soup with sweet leeks and woody thyme. All of these ingredients can grow wild in the woods, which made me think they’d work really well together in a soup.

Ingredients

1 tablespoon olive oil or butter
1 leek, washed and finely chopped
2 medium

Soup
Vegetarian
Gluten-free
September
Autumn

Method

Heat a pot on a medium-low heat and add the oil or butter. When it’s hot, add the leek, carrot and garlic and fry for 5–10 minutes until they soften.

Put in the cashews, mushrooms and thyme leaves and give everything a stir.

Pour in a litre of boiling water, then crumble the stock cubes into the pot and bring to the boil. Turn down the heat and simmer for 15–20 minutes.