Shopping list
a jar of vegetable stock
1 packet of spring mushrooms (AH)
1 shallot
2 tablespoons olive oil
a few sprigs of flat parsley
salt and pepper to taste
In the supermarket we saw a box of mixed mushrooms with the inspiring name Spring mushrooms. There were regular mushrooms but also oyster mushrooms and Nameco. Thinking of mushroom soup you think of Autumn but it seems that there are Spring mushrooms from which you can make a nice light Spring soup.
Make a broth of fresh vegetables and herbs, but when you have not much time you may prefer a jar of vegetable stock. Online you can buy delicious vegetable stock by The Green factory: http://www.hetgroenefabriekje.nl/groentefond The stock contains only water, vegetables and herbs. No additions, like artificial smells or flavoring.
Bring the stock to the boil and turn it low. Cut a shallot finely.
Pour about 2 tablespoons olive oil in a frying pan.
Add the chopped shallot and bake it light brown and soft.
Brush the mushrooms clean and cut up the larger ones.
Chop the Oyster mushrooms fine, take the Nameco from the roots.
Add the mushroom to the shallot in the pan and let them simmer a moment.
Cut up some parsley and add it to the mushroom mixture.
Fry it for another minute then spoon the veg into the hot broth.
Let the flavour blend for 10-15 minutes, taste if the soup is seasoned enough.
A lovely light mushroom soup, healthy and vegetarian. Simple and ready in a jiffy!