Hungry Hobos' creamy field mushroom soup

Photo: Peter McIntosh
Photo: Peter McIntosh
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

2 Tbsp olive oil
2 large onions, diced
3 stalks celery, diced
5 cloves garlic, thinly sliced
750g field mushrooms, dice half, slice half
700ml vegetable stock
750g of Agria potatoes, diced finely
3 bay leaves
1½ tsp ground white pepper
salt to taste
300ml coconut cream (well shaken)

Sweat onion, celery and garlic in olive oil on a low heat until translucent.

Add mushrooms and cook until they are limp and wet-looking.

Add potatoes, stock, bay leaf and pepper and simmer on a gentle heat for 45 minutes until the potatoes are slightly overcooked and starting to thicken soup.

Finish by adding coconut cream and salt. You can add more or less cream to thicken the soup to your liking.

Recipe provided by Hungry Hobos, Dunedin. Recipe requested by Demelza Clinch, of Dunedin.

If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email, including your name, address and a daytime telephone number, and we will request it.

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