Autumn is drawing in, and as far as I am concerned that equals soup weather (and pie weather of course!). This one I find particularly warming, I think partly due to the mace which I very much associate with autumn and winter cooking. Mace is a truly wonderful spice; if you do not have any in your store-cupboard I highly recommend that you get some. Mace comes from the same tree as nutmeg but has a rather more savoury taste, it is fantastic in all sorts of wintry stews and I recently put it in a rather delicious beef pie.
This mushroom soup recipe is vegan; I put soy milk in it rather than cows milk because I had some in the fridge which needed using. I have to say that I don’t like soy milk in tea or on cereal but it is really good to cook with. I am also rather fond of almond milk – it’s great to cook with and rather good in hot chocolate.
- Mushrooms! I used quite a big bowl full (see picture below) which were left over from Punk Night – I don’t like to waste things! Mushrooms shrink more than you think they will, so don’t worry if they fill the whole saucepan because they will reduce.
- A small red onion
- Half a teaspoon of Mace
- A teaspoon of mustard seeds
- A couple of grinds of black pepper
- A tablespoon of cornflour
Heat some oil in a frying pan and then add the onion, mustard seeds, mace and pepper.
When the onion is nicely softened, add the mushrooms. Give it all a stir, turn the heat down and put a lid on the pan allowing the mushrooms to ‘sweat’.
Keep an eye on it; you probably won’t need to add any liquid because a lot will come out of the mushrooms, but if it looks like it is drying out then add a splash of hot water from the kettle.
When the mushrooms are cooked, put them in the blender along with the cornflour. Give it a good whizz, adding the soy milk (or other milk) a bit at a time.
Put the mixture back in the pan and heat slowly, allowing the cornflour to thicken.
Taste, and add further seasoning if required. More milk can be added, depending on how thin or otherwise you like your soup.