Store in single-serving, airtight containers for ease of thawing and freezing. Mason jars are great for freezing soup in. In a large pot or dutch oven, over medium heat, boil the potatoes with 1 cup water or broth until fork tender.

Most frozen edamame is already cooked, ready to beat to a cloud of green mash with olive oil or butter. You could substitute frozen broad beans, but be prepared to skin a lot of beans to get 500g. Cook in boiling, salted water then pop them from their papery skins before mashing, seasoning and rolling them. Serves 4You need to rehydrate them with a little hot water and let them soak for 5-10 minutes before adding them to the soup so I always do this first. That way they're ready for when I need them. How to Make Mushroom Soup - Step By Step

Optional Garnishes: You can garnish the soup with crispy garlic chips. Truffle oil is another optional garnish that adds a luxurious touch to the soup. I don't recommend substituting the cream for something else simply because it will change the flavour but that doesn't mean it wouldn't work. Can I Freeze This Mushroom Soup? Flavors: What really makes this soup to die for is the awesome combination of earthy mushrooms, fresh garlic, and herbs. Make sure you have these fresh ingredients alongside some good vegetable broth and you’ll have the best soup ever. The real beauty of this soup is that you can walk in to the kitchen, throw together just a few ingredients and then walk out with a bowl of delicious and comforting soup in minutes. There are not a lot of recipes you can say that about. It’s simply perfect! Ingredients and Substitutions Sherry Cooking Wine: The sherry elevates. It’s still really good with Marsala wine, red wine or even white wine, but tastes best with the sherry cooking wine, adding a complex sweetness that is heavenly.

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To reheat the thawed soup, I suggest reheating it over medium to medium-low heat in a saucepan to prevent scorching or overcooking.

Vegan mushroom soup. You can make this delicious soup without the cream and no milk. Use plant-based substitutions (coconut, almond, soy or oat milk) and if you like coconut cream, use it instead of the heavy cream here. To follow, I rolled and fried crisp, green fritters – little bundles of crushed edamame – and served them with a mound of soft smoked cod’s roe. A verdant flash of green to cheer us through the damp. Mushroom soup with freekeh and parsley Of course, you can make this vegan with olive oil (or vegan butter) and using a vegan sour cream or cashew cream. If going the cashew cream route, remember that sour cream has a bit of tangy sourness to it, so you may need to add a bit of acid- a few drops of lemon juice or vinegar to taste. This probably goes without saying but make sure you have enough to freeze! Always making a double batch is my recommendation. If you love soupS ready in no time have a look at these tomato soup, white bean soup or red lentil soup.

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Heat oil or butter in a large, heavy-bottompot or dutchoven. Add onion and saute over medium-high heat, 3-4 minutes, stirring constantly until golden and fragrant. Lower heat to medium, add garlic, saute 2 minutes. Don’t forget the final touch of soya sauce, for a great savory boost! HOW LONG DOES THIS MUSHROOM SOUP KEEP?