🍲 Mushroom Soup - 🍄 The taste of the forest!

Hey Soup Enthusiast, 

If you love nature, this soups delightful earthy flavor transports you to the heart of the forest! 🌲

I am overjoyed by the positive responses and the growing number of soup enthusiasts who have joined our community! Today I am excited to showcase one of the Soup & Sauce community members creations, but first lets take a look at todays soup!

🍲 Today's soup: Mushroom Soup 

Take a look at this vegan soup with a satisfying flavor that is quick to prepare.

Mushroom soup reminds me of the woods. With the hearty earthy flavor of the brown mushrooms and their slight nutty taste, complemented by the herbs. It is perfect for a starter to a nice comforting meal.

Here is how I would cook it in the future.

📝 Ingredients: Serves 4

• 2 Garlic cloves

• ½ Tablespoon of butter (optional)

• ½ Tablespoon of oil

• 1 Large onion

• 250G of brown mushrooms

• 1 Sprig of fresh thyme

• 1 Sprig of fresh rosemary

• Sprinkle of parsley

• ½ Tea-spoon of lemon zest

• 800ml of vegi-stock (or water and stock cube)

• Salt and Pepper

• Croutons

Recipe 

1. Sauté the onions in a very small amount of butter and oil until they start to brown and soften around 5 minutes.

2. Add salt, pepper and the crushed garlic, fry for about three minutes.

3. Add the chopped mushrooms, parsley, thyme and rosemary.

4. Sauté the mushrooms for about 6 to 7 minutes then remove the thyme and rosemary.

5. Add the lemon zest, stock and simmer for 10 minutes.

6. Blend with a stick blender or equivalent

7. Simmer for another 5 minutes

8. Serve with croutons

Note 💡 - Roast the garlic for extra flavor. If you like thicker soup, you could add chopped potato’s.

🍄 Ingredient of the week: Brown mushrooms 

The earthy flavor of the mushrrom’s were the star of the show so I have chosen brown mushrooms as the ingredient of the week. I challenge you use brown mushrooms in your cooking this week. If you make a soup, sauce or soup-based meal, with the ingredient of the week, you could have the chance of featuring in our next Community Showcase! 

Fungi-fact - 90% of a mushroom is is underground and makes up a threadlike structure called mycelium.

👩‍🍳 Today's community showcase

Take a look at this roasted tomato and basil soup made by one of the Soup & Sauce community members last week.

1. Hit reply and add a picture of your soup, sauce or soup-based meal.

2. Add your insight such as a recipe or tip for the community.

3. Send us your email!

Want a shoutout? Type "Use my name [Your Name]".

🌍 Beyond the Ladle: Soup News Highlights

Better images for the Soup & Sauce newsletter

I have learnt so much about food photography and image file size but, my image quality is far from were I want it to be. I am fiddling around with the settings and I over time you will see small improvements to the image quality. Next week I am hoping to achieve a brighter photo.

Our first community showcase!

I want to say a huge thank you to the community member who sent in a picture of their tomato and basil soup along with a tip. We appreciate it! I look forward to see what you cook up next, make sure to send in your creations to be featured next week.

General improvements

I am still putting in the time to make the email and overall experience more engaging and better for the community. You may not see much difference yet but we need to add the ingredients before stirring the pot.

If you have any suggestions, I would be delighted to hear them. 👍

🚀 Your Turn to Stir the Pot 

What's your go-to herb combination for mushroom soup? Hit reply and let's stir the pot together! Your insights might just spark the next big flavour in our community.

Your soup journey awaits,
Sean
Soup & Sauce

🍜 P.S. Soup Hack Alert! 

Roast whole garlic bulbs at 200°C for 30-40 minutes, drizzled with olive oil and optionally seasoned, until cloves are soft and golden brown to bring out the flavour. 😉

Todays tip was brought to you by our community member, make sure to check out the community post above!