BEAR’S SUPER-MUSHROOM REDEMPTION SOUP

BEAR’S SUPER-MUSHROOM REDEMPTION SOUP

Do you love mushrooms? I love mushrooms! I also love it when I spot a bargain in the supermarkets! Earlier on this evening, I picked up 3 large punnets of beautiful mushrooms at 9p each! Awesome!

THE FRIDGE RESCUE SQUAD

“Help! Save us!” How could I ignore the cries coming from the fridge? Remember the Savoy cabbage? The radishes? A few more days and they'd have perished! I got to vegetables just in the nick of time! Zero Waste!

INGREDIENTS

2 Mushroom punnets

1 Red or white onion

All the leftover Savoy cabbage you see in the pic

1 Paprika

3 cloves of garlic

6 chilies

Cream of coconut

Radishes

2 Mushroom stock cubes

THE METHOD

Place about a tablespoon of solid coconut oil in a deep dish or pot. Cut the onion in a quarter and place in the deep dish or pot. Slice all the mushrooms in fairly thin slices. I first did the ordinary mushrooms and then the Chestnut ones. The Chestnut mushroom has a lovely nutty flavour and I prefer to cook them gently.

The standard mushrooms go in the pot or dish and medium heat is applied. I want the onions and mushrooms to sweat it out! It looks like an awful lot but it wilts down to half its uncooked size. Once that happens you remove from the heat and finely cut the Savoy cabbage. And if your pot/dish is large enough you can add all the other ingredients - leaving the Chestnut mushrooms last. Once the Chestnut mushrooms start to wilt add a bit of the creamed coconut (as seen in the pic below).

Then add 2 mushroom stock cubes. Did I tell you how much I love mushrooms? Lol! Because of the high salt content in the stock cubes, there's no need to add any additional salt. Mix everything together until it cooks evenly. Now pour a cup of cold water in the mix, just enough to slightly cover the mixture. I like my soups thick and rustic!

See? That's the amount of water I added. The Chestnut mushrooms and radishes were the last to go in. Oh! Maintain a medium heat until it simmers! You don't want to bring it to a quick boil. Once it starts to boil it's time to add cayenne pepper, turmeric, black pepper, and thyme. Mix the seasoning in and remove from heat. Get your hand blender out and blend until smooth.

Alternatively, you can make it as lumpy as you like. How about cooking the Chestnut mushrooms punnet separately after cutting them in a thickness to suit and add to the blended soup? I started cooking late and didn't bother. But it would've given the soup a nice dimension.

Serve! It should serve 2 to 3 at a stretch!

Enjoy!

With Love from Yours Truly,

Bear XOXOXOXOXO