This soup is taken from the Brobby Brand Goods recipe collection. Hearty, filling and just plain yummy, you can’t not love this soup. Super easy to make and packed full of mushrooms this soup is earthy, solid and quick to make all at the same time. You can decide how you want your soup when you get to the end of the recipe but we used an immersion blender at the end just to break up the bigger pieces a bit and to make the soup a little creamier. Season it with pepper to taste, dip some crusty bread in it and get it in your belly!
With thanks to Brobby Brand Goods
Serves 6 to 8
1/4 cup of butter or 2 Tbsp olive oil
1 medium white onion, chopped
1 stalk of celery
1 tsp fresh ground pepper, divided in half
1/2 tsp coarse sea salt, divided in half
500g cremini mushrooms, sliced
handful fresh flat leaf parsley, coarsely chopped
palmful fresh thyme, coarsely chopped
750ml vegetable broth
250ml unsweetened almond milk
- Heat the butter or olive oil in a large frying pan or large soup pot. Add the onions and celery and saute until translucent. Add half of the freshly ground pepper and half of the coarse sea salt. Stir to combine about 1 minute to mix the flavours.
- Add the mushrooms to the onions and celery and saute until they become a little bit brown.
- Transfer the mushroom mixture to a large soup pot if using a frying pan. Mix in the vegetable broth and the almond milk. Season with the remaining freshly ground pepper and sea salt.
- If desired, use an immersion blender for about a minute to break up the mushrooms. Add the herbs and leave to simmer until ready to serve.