Third Winter Warmer addition. Chunky Mushroom Soup 💚

I don’t know about you. But for me, soup is life. Specially in the winter months. There is something so wholesome, cosy and comforting about a big hot bowl of soup. Specially if there’s some warm crusty bread to give a good dunk with. Ahhh. It’s the simple things isn’t it ? However one thing I often don’t take into account is the amount of time needed to make a really good soup or broth. If I haven’t thought ahead and I come home tired and hungry, I need something a little quicker. And this little gem has become a go to for those days 💚

These flavours are much more earthy than my regular concoctions, but I’ve been obsessed with the mushroom stocks that have been popping up all over the place lately and wanted to expand my repetioir of uses for it. ( By the way this is the same stock I used for my French onion soup recipe in my book and my Pho recipe on here, https://thelittlebluegarden.com/2016/08/24/pho/ it’s also what I use as a base for my gravy too).

This recipe made a good 3 servings.

1 Medium Courgette (Zuchini )

1 Tub Baby Portabella mushrooms

2tsp Oil of choice I used Avocado

2 Cloves Garlic

5 Cups Mushroom stock

1 Cup Brown rice Pasta

1/2 Carton of Cannellini Beans

Splash of Shoyu (or salt if you prefer )

Parsley and Lemon Zest to serve

Preheat a large saucepan or Dutch oven on medium, and dice the mushroom and courgette in 1cm ish chunks. Add the oil to the pan and sautee the veggies for just a couple of minutes, then finely dice the garlic and add. Once the veggies are starting to soften, carefully add the stock. Slowly bring to a simmer and pop in the pasta. Cook for 8-10 minutes or until pasta is cooked, then stir through Cannellini and heat them through. Test soup and add shoyu if it needs a little more depth of flavor to the stock.

Serve immediately topped with chopped parsley, and a little lemon Zest.