It’s full autumn and that means eating a lot of soup (at least in my home…)! I love soup. It’s easy to prepare, varied, full of taste and filling on the cooler and rainy days. So, simply ideal!
I tend to make a lot of soups with vegetables. So it’s also perfect to eat vegetarian at least once a week. Of course you can add anything you like in a soup and I don’t always prepare a vegetarian soup, but I think that soup is also a wonderful way to add many vegetables to the weekly menu.
Mushroom soup is eaten a lot in The Netherlands and still I had never made it before at home. Normally cream is added to make the soup more creamy but I used a potato instead. It’s less heavy but still thickens the soup perfectly. And I used cayenne pepper to make the whole a bit more spicy.
This recipe is how I like my spicy mushroom soup, but you can add things or leave things out if you prefer!
Spicy Mushroom Soup
250 g // 2 cups champignon mushrooms
750 ml // 3 cups water
1 vegetable stock cube
1 garlic clove
handful of parsley
grated parmesan (optional)
Cut the champignon mushrooms in slices. Cut the potato in smaller pieces. Mince the garlic.
Put the water, mushrooms, potato, stock cube, parsley and garlic in a large pan and bring to boil. Boil for 20 minutes. Blend it with a blender and now add a pinch of cayenne pepper. Stir and serve warm. You can sprinkle a bit of parmesan cheese and olive oil on top if you like.