As I have mentioned before, soup is my favourite winter dish and this mushroom soup in particular is my most favourite soup. It’s got everything I like, mushrooms, carrots, rice and a little bit of cheese.
It’s also super quick to make, just need to prep the veg and then let them cook and it doesn’t even take that long, so it’s perfect for meal prepping.
The weather has been so bad in London in the past few days so I have had time to do a lot of cooking which is great and I am so excited to be sharing some more things. As much as I like days just sat on the sofa, I do love to have that sense of feeling productive at the end of the day, that is why I love doing some cooking on rainy days, because I feel accomplished and I also have something to eat once I finish and sit on the sofa.
Anyway, the soup! The ingredients are also easy and you may already have them at home: butte, olive oil, salt, pepper, rosemary mushrooms, carrots, shallots, garlic, vegetable stock, rice and double cream. If you are a vegan/lactose intolerant or you just don’t fancy the cream, it’s also lovely without it. You can also only use olive oil and skip the butter.
I hope you all give this a go and enjoy it, I can’t wait for you to smell it!