It’s October and fall and soup season! For us spoonies (heh) this is the best season for cooking in my opinion. There is a lot of soups and stews that are easy and quick to make. Soups are also easy on a digestive system that sometimes has trouble keeping up. You can make a biggish portion that you can freeze and have for later, and also use as sauce in other food like casseroles.
Some of my favourite simple soups: Cauliflower, tomato, broccoli, leek and potato.
Which leads to my first recipe in what I hope is a little series:
- 600 g mushrooms (whatever you like, in the pictures there are brown button mushrooms and funnel chanterelles) sliced
- 1 red onion – chopped
- 2 cloves of garlic – sliced
- A handful of thyme
- 1 litre chicken stock (or vegetable if you prefer)
- 5 dl cashew milk (I’m allergic to cows milk, but you can absolutely use ordinary milk or any other substitute you like)
- Olive oil
- Salt and pepper to taste
- Flat leaf parsley and spring onion to decorate and add some crunch
Slice the mushrooms,and finely chop the red onion. If this is difficult for you can absolutely use a food processor for chopping or just chop the onions a bit bigger. Pull the leafs of the thyme stalks and slice the garlic cloves. Pour some olive oil in a hot skillet and start cooking the chopped vegetables. This takes a couple of minutes, until the onions are softened. Add a pinch of salt and pepper (all of this takes about five minutes).
Add the chicken stock and milk and bring up to a boil. Reduce the heat to low and go sit down and do something nice. If you are prone to forget you have something on the stove put an alarm on your phone for about half an hour to an hour.
Taste your soup. If it needs more salt and pepper add some, if not you can eat! I served mine with some flat leaf parsley and sliced spring onion for a bit of crunch. If you like thicker soup you can blitz about half of it in a blender or something, or you can add any thickening you like (cornflour, arrowroot*).
Serve with anything else you like, bread, croutons, sandwiches. Værsågod!
*Note that freezing the soup with thickening means it probably will separate after it’s reheated.