A restaurant-quality soup made simple. Roasting the mushrooms at a high temperature unlocks a depth of flavor that boiling simply can’t match.
Prep time: 10 mins | Cook time: 25 mins | Serves: 3–4
Ingredients
• The Mushrooms: 500g Fresh Local Mushrooms (Shiitake and/or Oyster Mushrooms of Various Colours), sliced or torn.
• The Roast: 2 tbsp Butter (melted), 1 tbsp Olive Oil, 2 cloves Garlic (minced).
• The Soup Base: 1 small Onion (diced), 2 cups Chicken or Vegetable stock, 1 cup Heavy Cream (or Coconut Milk).
• The Greens: 2 large handfuls of Fresh Spinach.
• Finishers: Salt, Pepper, and a squeeze of Lemon juice.
Method
1. The Golden Roast
Preheat your oven to 220°C (430°F). Toss your mushrooms with the melted butter, oil, minced garlic, salt, and pepper. Spread them on a baking tray in a single layer. Roast for 20 minutes without tossing. They should come out golden-brown and fragrant.
2. The Aromatics
While the mushrooms roast, heat a pot over medium heat with a splash of oil. Sauté the diced onion until translucent and soft (about 5 minutes).
3. The Simmer
Add the stock to the pot and bring to a gentle simmer. Stir in the fresh spinach—it will wilt almost instantly. Use an immersion blender (or a regular blender) to blitz the stock and spinach together until vibrant green and smooth.
4. Combine & Cream
Lower the heat and stir in the heavy cream. Take half of your roasted mushrooms and blend them into the soup for body. Add the remaining half of the whole roasted mushrooms into the pot for texture.
5. The Bright Finish
Season with extra salt and pepper to taste. Stir in a squeeze of fresh lemon juice right before serving to cut through the richness and make the mushroom flavor "pop."
