Sunday, January 17, 2016

Best Ever Mushroom Soup - Nut and Thickener-Free Version

A few weeks ago, Pinterest 'suggested' to me that I might like the Best Ever Mushroom Soup recipe from Pancake Warriors.

I'm not sure how Pinterest does this, but by some technological voodoo, its suggestions are scarily good. It seems to know me very well, so I gave the recipe a go, and, you know what?

This really is excellent. Quite possibly the Best Ever Mushroom Soup. I kid you not. Furthermore, it's not even complicated.

As usual, I made quite a few changes to the recipe and nearly tripled the volume, so I'll put my version below, but please pop over to Pancake Warriors and show the love. This really is a hug-in-a-bowl.

  • 3 large onions
  • Mushrooms! I have made this soup twice now. The first time I used 20 button mushrooms and 10 Shitake. Tonight's version contains 40 smallish button 'shrooms 
  • A large handful of fresh thyme on the stalk (or about a tbsp of fresh leaves)
  • 1 Litre of stock
  • 2 Tbsp of soy sauce
  • tsp of salt
  • Coconut milk. I used this instead of Pancake Warrior's Nut Milk and did not add it to the soup as it was cooking, but kept it as an optional stir-through.

Cut your onions into slices and small chunks. 

I always wear my blue-blockers for onion cutting.  They work remarkably well for preventing the involuntary display of emotional tears.

Put a tbsp of water in the bottom of a saucepan, add the onions, lid the saucepan and let the onions sweat on a moderate heat for about 10 minutes.

Cut the mushrooms into various sizes and add them beside the onions. I added a little bit more water (say another Tbsp) to get things going.

Lid the pot and let them sweat on a moderate heat. I did my workout while this was happening, so that gave them 20 minutes. The 'shrooms will leak a lot of water. I believe that this step is essential to the great flavour of the soup.

Stir the mushrooms and onions together and add add the thyme leaves. They are easy enough to de-stalk by running your finger and thumb down the twiggy bit.

I used this much thyme but might have used more had my thyme bush been more abundant.

Let that all cook together for another 10 minutes or so, then add the soy sauce, salt and stock.

I used a stock cube today. This one. It's a chicken stock cube, but contains no animal products. I used one cube.

And then, you just let it simmer with the lid off for as long as you need. I left mine for an hour and the flavour intensified a lot.

Upon serving, I stirred through a tbsp of warmed coconut milk.

If you're a 'shroom fan like me, you will love this recipe. My adoration of mushrooms is profound. I can even remember the first time I ever tried them, fried in butter. I could hardly believe that something so delicious could be found for free growing on roadsides and the school athletics field. It was a life-affirming moment.

Mushrooms do seem to be something that you either love or hate though. My sister can't stand them, to the point of picking them off her pizza and making a pile on the side of her wild mushroom linguine. We are symbiotic eaters in this way. She gets my cheese and chips, I get her fungi. Well... that came out wrong :-/

What's your take on mushrooms? Are you a fan, or would you rather they just stay off your plate? I'm interested.


  1. I found 2 enormous horse mushrooms the other day in the South Hurunui. I promised Frank I wouldn't gather anymore that day. I wished I taken a photo of them.

    An experience I had with wild mushrooms. When we were in Mongolia, we found some, picked them and asked the cook to include them in the evening meal. She was grossed out and said we'd have to deal with them ourselves (we did). It was as though I'd found a bunch of worms and brought them to her to cook up.

    1. Well, as long as they weren't the 'illegal' sort. Perhaps she thought you were trying to get her high.


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