This soup didn’t actually start off as soup. I’d thrown a ton of stuff in my slow cooker the night before, and after realising how good it tasted I thought I’d turn the rest into the aforementioned soup.
It’s cooled right down after that fucking horrible heatwave, so now I can use my slow cooker to create soup experiments to my heart’s content.
Shit you’ll need:
A punnet of mushrooms, sliced (300g).
A can of chickpeas (400g).
1tsp basil purée or dried basil.
1 vegetable stock cube.
2tsp cracked black pepper.
1tblsp lime juice.
1tsp garlic purée or powdered garlic.
1tblsp mushroom ketchup.
100g of butter, or equivalent.
1 pint of water.
All you do – is dump the lot into a slow cooker, give it a stir, and let it do its thing on the ‘auto’ setting for a couple of hours. Now, before putting the leftovers of this into the blender for soup, I had the first half with some steamed rice. I don’t have a photo of that, because I was HANGRY, and I was too busy shoving it in me gob. Here’s what it looked like after I whizzed the fuck out of in my blender for two minutes:
Yes I KNOW it LOOKS like explosive baby poo, but it tastes bloody fantastic I promise you. I put it back in the slow cooker and let it heat up for an hour.
I also roasted some chopped vegetables sprayed with olive oil in the oven to go with it, so here is my obligatory fancy photo with the veg:
You can serve it with whatever you like obviously.
This is sadly not candlelight food. It’s my lightbulb-just went-as-I-was-taking-a-photo, food. I was presented with a large amount of chopped mushrooms, so I slow cooked them in garlic, salt, cracked black pepper, almond milk, and onions. Bloody lovely. (Fry’s chicken style strips were added later on). It turned out to be accidentally vegan.
For new readers – I’m not vegan and probably won’t ever be. I wholly admit my obsession with CHEESE, and I have tried many cheese alternatives that sadly don’t address my cravings. I am a cheese monster.
I’m having issues with chopping stuff at the moment (fucking stupid hands, honestly) so being given the shrooms already chopped was so helpful. There’s no real science to this combo, all I did was throw unmeasured ingredients in my slow cooker, and let them mingle in a low heat for a few hours. Slow cookers are a fucking miracle to folks like me.
Not gonna lie. This is not good for if you’re on a diet, or you don’t like dairy filled soups. It’s the kind of soup you serve as a starter before a fancy dinner, but only in small amounts so nobody has mushroom soup coma before the main course, unless you’re eating it AS a main course with a mountain of bread, like I do.
Apologies for the size of the photo, instawank was being awkward on my personal account, and I couldn’t share it to my kitchenfuckery account without resorting to a simple screenshot. Fucking technology.
Pre heat yer oven to 180°C/350°F/Gas Mark 4.
One 300g punnet of button mushrooms.
Four large flat mushrooms.
250ml of vegetable stock – cubes or bullion work fine, made with boiling water.
1tbsp of garlic purée or equivalent.
A bunch of scallions – seven shoots in my last bunch which is perfect.
1dstspn cracked black pepper, or more if you are some kind of pepper fetishist.
1dstspn salt, or to your taste requirements.
1ltr semi skimmed milk.
1tsp (heaped) of corn flour.
Half a 75g tube of Just Add Basil purée, or you know, 37.5g like a normal person would say. 🙄
Grab your frying pan/wok/variation thereof, and add to it the butter, salt, pepper, garlic, basil, and heat gently. Chop and add the scallions, doing the same with the button mushrooms. Allow to fry and be saturated with the glorious buttery goodness.
Chop your large flat mushrooms into chunks, the point of adding these is so you have some decent body to your soup. Chuck them in the pan as well, and let everything mingle and smell good, whilst trying to resist eating everything. That bit might be really hard, especially if you’re me.
Grab a large pan preferably with a lid, large enough to hold the volume of liquid outlined, or you will make a dreadful fucking mess. Transfer the contents of your frying pan to it, and add your litre of milk, and 250ml vegetable stock. Stir thoroughly until things are starting to get along with one another nicely. Do not let this boil, you’ll balls it up.
Dissolve your heaped teaspoon of cornflour into a small cup of cold water, and add to the pan, continuing to stir so you don’t get huge glomps of floury horror-shite in the pan. Dump in the entire carton of cream, still stirring like some kind of mad person. When the soup starts to thicken, take off the heat and transfer into the oven with your pan lid on (make sure there are no plastic bits on it folks), and allow to heat through for an hour. This means you’re not standing for ages in front of your hob, going silently mad with endless stirring.
Obviously after that hour is up, remove from the oven and serve as you desire. This is a large volume recipe, so reduce as appropriate, or make enough to stock up your freezer.
This will also work very well in a slow cooker. Fry the mushrooms etc in the same way as you would at the beginning of this recipe, and then simply dump that and the rest of the ingredients in the slow cooker, and let it do its thing. Remember to stir it every so often so it doesn’t get bored.
I’m sure there is a healthier version of this out there, it’s just I kind of like this one and so I’m sticking to it. Feel free to run with it and make it healthier, but I’m not going to eat it. 😛