On our weekly visit to the Farmers Markets (this week we visited the Gas Works, Albert Park) we came across Pine Mushrooms. Instantly our taste buds imaged thyme as the perfect match to these mushrooms so this ingredient along with the mushrooms are the base for our soup.
Pine mushroom soup (serves 4 – 6)
Ingredients
350g fresh pine mushrooms, thickly sliced
2 tablespoon olive oil
1 tablespoon nuttalex
2 leeks, thinly sliced
1 brown onion, roughly chopped
1 garlic clove, roughly chopped
1.5 litres (6 cups) vegetable stock
3 sprigs fresh thyme
, stalks removed
150ml (2/3 cup) soy milk
salt and freshly ground black pepper
Method
Heat the olive oil and butter in a large saucepan. Add the sliced leeks, chopped onion and garlic and cook gently for about 5 minutes, stirring frequently, until softened.
Add sliced mushrooms to the pan. Stir over a medium heat for about 5 minutes until they begin to soften.
Pour in the stock and bring to the boil and then add thyme and seasoning. Simmer gently for 30 minutes over a low heat stirring occasionally. Using a hand blender or food processor, process the soup until smooth. If using a food processor, return the soup to the saucepan and stir in the soy milk. Heat until boiling; add more stock or soy milk for creamier texture if the soup is too thick.
Taste for seasoning. Serve hot.
Pine Mushrooms grow from April and last throughout Autumn and Winter. Due to the cold temperatures and high rainfall, they started growing a month earlier (no complaints from us).
No comments:
Post a Comment