Bought sliced mushrooms, thickened cream and vegetables stocks on sale. Forgot to get pasta. I have to changed my intention from making mushroom sauce pasta to mushroom soup with buttered toast. Which I will be eating for the next few days with toast and if any leftover I am turning it to panna cotta.

“Sliced white mushrooms are low-calorie, nutrient-rich foods that support gut health, lower cancer risk, and improve blood pressure. They provide vitamins and minerals such as potassium, B vitamins, and vitamin D, especially when exposed to UV light. Rich in antioxidants, they help combat free radicals and are unique in offering vitamin D from sunlight. Additionally, mushrooms contain prebiotics for gut bacteria health, and their potassium content aids in managing blood pressure, potentially reducing cardiovascular disease risk. They are essential for proper nervous system function due to key nutrients like riboflavin and pantothenic acid.”

“Thickened cream is a high-fat dairy product (around 35%) with stabilizers like gelatine or vegetable gums, resulting in a stable and thick texture. It can be easily whipped for toppings and desserts, and is ideal for enriching sauces and soups without curdling when heated. Its luxurious texture enhances both sweet and savoury dishes, providing fat-soluble vitamins and minerals, though significant consumption is needed for these nutrients to be a major source.”

Glad to have mushroom soup with buttered toast. Sometimes soup can be comforting with wild storm and heavy rain days. It’s simple and delicious too. Let’s cook!!!

Ingredients

750 g sliced mushrooms
1 onion small, diced finely
1 Tbs minced garlic
1 L vegetables stock
300 ml thickened cream, divided
1 Tbs cream cheese
oil
salt
black pepper
Italian Seasoning
water

Garnish

2 toasted slices bread spread with butter, cut into bite size

Method

Bring out Nutri Bullet, do in batches: place 250 g sliced mushrooms, 5 Tbs water, and 50 ml of thickened cream into Nutri Bullet. Blitz until puree. Repeat the process until all mushrooms done.

Heat a deep pot nice and hot medium high heat. Add garlic, onion and a small amount of salt and black pepper. Add all the mushrooms pureed, cook for about 10 minutes. Check the seasoning, and add Italian seasoning along with vegetables stock.

Bring to the boil and simmer for about 20 minutes. Stir in the remaining thickened cream, add cream cheese and check the seasoning again. Let it simmer further 2 minutes. Meantime, toast bread in toaster. Then butter the bread.

Then off the hob. Spoon onto bowls and garnish with butter toasted bread. Serve with a glass of white wine.

https://helenscchin.com/2023/10/26/mushroom-soup-served-with-buttered-toast/

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