This flavourful mushroom soup gets its signature creaminess from the addition of parmesan cheese. It’s easy to make and ideal when you want a filling, no-fuss meal. Serve with crusty bread for a wonderfully warming lunch or dinner.
How long will it take?
What’s the serving size?
What do I need?
1 kg button mushrooms
2 small brown onions, chopped
4 cloves garlic, minced
1 tbsp dried Italian seasoning
Salt, to taste
Freshly ground black pepper, to taste
3 tbsp olive oil, plus extra for drizzling
½ cup parmesan cheese, grated, plus extra to serve
2 cups vegetable stock, divided
2 cups water
How do I make it?
Preheat oven to 200C.
Add mushrooms, onions, garlic, Italian seasoning, salt, pepper, and olive oil to a large bowl and mix well so that all ingredients are coated in the oil. Tip into a baking tray, spreading out into one layer, and bake for 30 minutes or until the mushrooms are tender. Remove from oven and set aside to cool for 10 minutes, then transfer to a food processor. You may need to work in batches depending on the size of your food processor.
Add parmesan cheese and half the vegetable stock to the blender and process until smooth. Transfer to a saucepan set over medium-high heat and add in remaining vegetable stock and water. Stir well and cook until the soup is heated throughout, then serve drizzled with a little olive oil and a garnished with parmesan, salt and a good crack of black pepper.