Beach Cottage Recipe Quick Easy Mushroom Soup

Well people of the web, I am sitting here on the deck table about to write about a mushroom soup recipe looking out at a beautiful blue Australian sky, the birds are tweeting away and there is good old breeze heading up this hill, down, or is that up, from the ocean.

In the last few days I have been in Spring cleaning mode, in the house (cleaned the deck furniture, opened up and tidied up the Summer house, swept the patio and the list goes on and on), in my head (have downloaded some meditation apps and been listening to interesting wellbeing podcasts), in my body (walking lots and that fitbit is doing wonders for me & activity levels and hydration), in my self (wardrobe is being culled like crazy & finally decided to go for a new built in, and I have actually washed, dried straightened my hair and put make-up on and not worn pyjamas tops, or indeed bottoms, out in public, for at least a week, applaud me for that please).

Not sure what any of this has to do with this recipe.

Anyhoo, remember the plastic sleeve I found when de-crappifying? Well I didn’t quite realise just quite how much gold was in there…boy that thing has been sitting there un-touched for ages and it was holding so much goodness!

I found lots and lots of recipes I had clipped and kept in there that require little work and not many ingredients (obviously I have been dodging work for a very long time it seems), but taste excellent, and as I said before (in this post)

Easy Mushroom Soup Recipe

Crock Pot / Slow Cooker Friendly

400g pack mushrooms sliced

1 onion sliced

2 garlic cloves sliced

handful grated parmesan or the saved rinds of Parmesan (optional)

knob of butter

handful thyme & Parsley (I use fresh cos it’s outside, dried is fine) (optional)

1/2 cup white wine (optional)

2 cups milk ( I use full fat)

4 cups stock

1. fry off onion, garlic & mushrooms in butter

2. add tbsp of flour to pan and mix in

3. turn up heat, add wine and reduce

4. add milk, stock, salt & pepper & Parmesan and simmer for 20 mins or just leave very low for few hours

SLOW COOKER method

1. pop all ingredients apart from butter in and stir, leave on high 4 hours or low all day

remove the Parmesan rinds if you used them (I save them and keep them in the freezer and then bung them in soups), liquidise if you like (I use one of those hand zappers for all my soups, so quick and easy, I have had it years) and serve with crusty bread and top with Parmesan and parsley

Anyway, I had best be off, I have had a poorly boy home with me, there is a horrible Spring lurgy going around the Peninsula and it is not a nice one. Good job he likes mushroom soups recipes ;)

Be seeing you Beach Cottage ladies.

Sarah x

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more easy soups

Courgette Zucchini Soup here Sweet Potato & Cream Cheese here Fish Chowder here

Beach Cottage Soup Series

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