Saturday, 16 March 2013

Souper Trooper

Oh, soup. Soup is a wonderful thing. It can be hot or cold, silky smooth or chunky, meaty or vegetarian, and elegant or rustic. The possibilities for soup are pretty much endless.

Today I wanted a really simple soup and I wanted it to be spicy, bold, and smooth. I got hooked on the idea of making it a mushroom soup and it was amazing. The only thing I wasn't so fond of about this soup was the colour, but a little yogurt and basil garnish went a long way.

Spicy Mushroom Soup - serves 4

1 onion, diced
2 large packages of mushrooms, sliced (about 5-6 cups)
2 tablespoons oil
1-2 tablespoons chili garlic sauce, more if you like it spicy and less if you prefer it more mild
3 cups chicken or veggie broth
2 cups milk
Salt and pepper
Yogurt and basil, for garnish

1. Sauté the mushrooms and onion in oil in a large soup pot until browned and cooked through, about 10 minutes.

2. Add chili garlic sauce and stir to combine. Add the broth and let warm.

3. Purée soup with an immersion blender and add the milk. Stir and let warm.

4. Serve and garnish bowls with plain yogurt and basil. Enjoy!

Once I garnished chili with vanilla yogurt by mistake. That was not a mistake I will ever make again.

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