![\"\"](\"http:\/\/www.withaglass.com\/wp-content\/uploads\/2011\/11\/ms2p.png\" "\\"ms2p\\"")
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I should probably call this recipe “THE Mushroom Soup” because this is the only mushroom soup I have ever made and my all-time favourite, in spite of its evident simplicity. Last week, when I saw Hiroyuki’s mushroom picking adventures<\/a> and his Japanese mushroom stew<\/a>, \u00a0I almost instantly ran to buy some mushrooms and made a big pan of my beloved soup. I haven’t picked mushrooms for ages and awfully miss this activity, but this soup is one of the rare dishes where I don’t regret wild mushrooms. It is one of the rare cases when humble, farmed button mushrooms are just perfect.<\/p>\n This soup has all the advantages a meal can have. It’s healthy and light, but nourishing. It is easy, cheap and quick. It also calls for very few, basic and easily available ingredients. Leek can be substituted with onions, but parsley is not here merely for decoration. Without parsley the taste is a bit boring and flat. A tiny amount of cumin enhances this basic mushroom’s flavours, but it’s not necessary.<\/p>\n Preparation: 30 minutes<\/em><\/p>\n Ingredients (serves two):<\/em><\/p>\n 1 liter chicken stock (or water + granulated stock) or vegetable stock if you want a vegetarian version<\/em><\/p>\n 200 g button mushrooms<\/em><\/p>\n 1 big carrot<\/em><\/p>\n 1 medium leek (only the white part) or 1 medium onion<\/em><\/p>\n pepper, salt, cumin<\/em><\/p>\n 2 -4 tablespoons cream<\/em><\/p>\n parsley<\/em><\/p>\n (butter)<\/em><\/p>\n Clean and slice the mushrooms and the carrots (these should be sliced very finely).<\/p>\n Slice the leek’s white part or the onion.<\/p>\n Put everything in a pan filled with the chicken stock.<\/p>\n Bring the soup to boil and let on medium heat for about twenty minutes (or until the mushrooms start losing water).<\/p>\n Add the cream or the milk\u00a0and, if you want, 2 tablespoons butter.<\/p>\n Season with salt and pepper<\/p>\n Serve sprinkled with chopped parsley.<\/p>\n","protected":false},"excerpt":{"rendered":" I should probably call this recipe “THE Mushroom Soup” because this is the only mushroom soup I have ever made and my all-time favourite, in…<\/p>\n","protected":false},"author":1,"featured_media":7509,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[20,69,79,18],"tags":[45],"_links":{"self":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/7468"}],"collection":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7468"}],"version-history":[{"count":22,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/7468\/revisions"}],"predecessor-version":[{"id":12883,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/7468\/revisions\/12883"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/7509"}],"wp:attachment":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7468"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7468"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7468"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}