Well it's that time of year and there is nothing nicer than a bowl of thick hot soup. Our mushroom soup really follows the K. I. S. S principal and is not an exact science but relies on taste and personal preference.
Otago Museum creamy mushroom soup
Ingredients
1kg mushrooms (seconds)
1 lemon, zested and squeezed
¼ cup soy sauce
1-2 Tbsp of red wine vinegar or sherry
1 large onion
2 cloves garlic
pinch cayenne
salt and pepper to season
500ml cream
Method
In a large pot put 1kg of seconds (or wild if you're a seasoned hunter) mushroomsAdd a shot of lemon juice. If using whole lemon, zest and squeeze the lemon and reserve the other half to adjust at the end.
Add a good shot of soy sauceAdd a shot of vinegar, about 1-2 tablespoons. Here at the museum we use red wine vinegar but sherry is really worth a try.
Chop up onion and garlicPut cold water about halfway up the mushrooms. Season with some salt, black pepper and a touch of cayenne.
Cover and bring to a boil. Reduce to a simmer for about 10 to 15 minutesAdd cream and blend.
Taste and adjust the seasonings.
We serve with chargrilled ciabatta bread.
This recipe was requested by Marsa Dodson Stokman, of Green Island.
This recipe was provided by Otago Museum cafe cook supervisor Andrew Spiegel.
• 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 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz , including your name, address and a daytime telephone number, and we will request it.
