I’ve never really enjoyed eating mushrooms, especially button mushrooms. I find them bland. The only time I will compromise using them is when they are combined with other ingredients. The one mushroom I can just about eat because it has depth and an earthy flavour is the chestnut mushrooms. I especially use it when I make mushroom stroganoff.
I picked some up to enjoy at the weekend, but never go to eating them for breakfast. So I decided make some more soup. Yes I know, more soup already, but you will understand and forgive me, it ‘tis the season of soup. Now I must admit I was a little wary, as I have never liked mushroom soup from a tin, always finding the texture creamy, thick and a little sickly. But I do recall having had mushroom soup from scratch before and remember it being very light and deeply flavoured, so had no doubt this one would be satisfying, especially as it had a red chilli to spice it up. Ooh just the thought of it is warming me up and I was not disappointed.
Oh before I rush off, please don’t substitute the mushrooms in this recipe with another, clues in the title.
Chestnut Mushroom and brown lentil soup
Serves 3, maybe 4
Splash of olive oil
1 medium onion, finely chopped
1 fresh red chilli, de-seeded if you wish, then finely chopped
1 clove garlic, crushed
200g chestnut mushrooms, thickly sliced
A few sprigs of fresh (lemon) thyme, pulled of the stems or 1 teaspoon dried thyme
2 tablespoons of tamari (or soy sauce)
Juice of 1/2 lemon
75g brown (or green) lentils
2 pints vegetable stock
Salt and pepper to taste
MethodIn a large saucepan, add the oil with the onion, chilli and garlic. Cook until the ingredients are soft.
Add the mushrooms, thyme, tamari or soy and lemon juice. Cook until the mushrooms are just starting to soften.
Add the lentils and stock, and cook for approximately 20 minutes or until the lentils are soft. Season to taste if necessary and serve. Adapted from New Food for Thought by Jane Noraika