This morning I had to take my car for an MOT and also had another appointment late afternoon, so I decided to focus my attention on a much requested recipe in the middle of the day for my lunch.
After many evenings of on and off research for the perfect mushroom soup recipe, the ingredient sherry and single or double cream kept making an appearance. I think we all know how to deal with the latter, but sherry looked tricky.
After deliberating over vanilla essence or balsamic vinegar, I am glad I favoured the sweet and sour tones of balsamic for this delicious savory dish. This is now a new favourite and have eaten much worse in restaurants. And I’m so ecstatic to confirm that it’s also fat free and syn free.
WHAT IF I DON’T HAVE A SOUP MAKER?
Soup is incredibly easy to make. And once you start making your own, you’ll start turning your nose up at tinned. I specifically created this recipe to fit in my soup maker because, my Morphy Richards one will only work with a total quantity that lies between 1300ml and 1600ml.
They’re a handy machine that blends so much better with less splatter than a stick blender. But, if you want to use a basic pan, multi cooker, pressure cooker or slow cooker, then you can still make it with no problems.
Soup makers are just “nice” to have. However, if you don’t make them very often, then I’d stick to what you have for now and see how you get on.
SOUP ALL YEAR ROUND
There’s a soup for almost every season and I love them, even in the Summer. From Italian numbers to Winter warmers. I not only find them filling, but a soothing antacid when I have acid reflux.
Thankfully I don’t suffer with it as much anymore as I’m nearly always working from home, but I would usually get it from eating, say puff pastry on an empty stomach while on a the road. The fats would then burn my stomach lining, feeling like it’s eating itself. YUCK.
I suppose each person has their own comforting food that helps and mine’s a salty soup and black tea.
Sometimes the topping on a soup is as equally as important as the soup itself to enhance the flavours. Firstly, try not to skip on fresh herbs which will offer you some of the best flavours and are completely syn free.
I always have large herb plant pots outside throughout the year which all started out as supermarket herbs. Sometimes I have to buy more if we’ve had a really hot Summer, such as basil, coriander, chives and thyme, but thankfully nothing seems to stop my rosemary and mint.
Other great tasting toppings other than simple seasoning are: grilled bacon or as in this case, a sprinkling of parmigiana.
STORING YOUR SOUP LEFTOVERS
One of the most frequently asked questions on my soup recipes is: Can I freeze this soup? YES! In fact, I don’t know a soup you can’t freeze. You’ll find many will separate once defrosted, but when I heat it again all the way through, it always combines the way it originally was.
For easy storing, I used soup mugs with lids like these. But make sure you make a not on them in case you forget. If I’m not cooking, I get so involved DIY-ing at The Carpenter’s Daughter and it’s so easy for me to forget what I made. I never seem to learn.
Some readers line their soup pots with food bags, then freeze and remove the frozen soup so they can keep using the containers again and again.
MORE SOUP RECIPES YOU MIGHT LIKE…
I also have a Soup Maker eBook now available on Amazon with 65 yummy recipes!
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THE BEST SYN FREE CREAMY MUSHROOM SOUP RECIPE – SLIMMING WORLD FRIENDLY – EE
- 2 onions peeled & diced
- 3 garlic cloves minced
- 1 large potato peeled & diced
- 2 celery sticks chopped
- 600 g mushrooms chopped
- 1 tsp thyme
- 1 tsp balsamic vinegar
- 2 chicken stockpots or cubes or vegetable
- 600 ml water
- Dash nutmeg
- Swirl fat free natural yogurt
- Using a deep based pan that has a lid, spray with frylight and add the onions and garlic and saute without the lid for 5 minutes.
- Add the potatoes, celery, mushrooms and thyme, mix together and spray again with frylight- now add the lid and sweat them with the lid on for 10 minutes.
- Now combine all the ingredients in to the soup maker or the deep based (except the fromage frais) and sprinkle with nutmeg.
- Set to smooth (if using the pan, just simmer for 20 minutes.
- Blend until smooth. Add the fromage frais and serve in to bowls. Sprinkle with nutmeg and perhaps syn some parmigiana, or whatever you fancy!
- Don't forget, if you enjoyed it, why not use the hashtag #TastefullyVikkie so I know you made it!