A deliciously mushroom-y soup made from scratch with Portobello mushrooms in the slow cooker. Because it ain’t summer yet guys.
The past few weeks have been spring-like. I’m talking 20 plus degrees Celsius. Too hot for February and March if you ask me. I’m well known for being grumpy about the shortness of proper autumn and winter. So I was quite happy last Monday when the weather turned, the rain pelted down, and the wind howled around my frizzy hair while Westley and I walked along the deserted beach. Even if it meant having to towel him down twice since the rain literally didn’t stop all day. This is noteworthy for this country. Rain is rarely something we have to “put up with” for hours on end here. It usually pours bucket-loads for a few hours then stops. And yes, I realize that is probably why I love it; because I don’t have to live with it for days and days. Anyway. Point is it’s been a nice cold week. And it’s also a great opportunity to post a recipe for soup. Spring is around the corner and soups will be taking a back seat to lighter, airier, salad-y type foods, or even ice lollies, very soon.
So here goes. A yummy soup made with Portobello mushrooms. It’s very mushroom-y, so you’ve got to like them to like this! It’s super easy -of course, as it’s a slow cooker recipe- and apart from enjoying it by the bowl-full you could freeze some and have it ready to use in casseroles. No need for tinned soup! If you want to make it cream of mushroom, just add some cream or evaporated milk at the end of cooking, the amount you add is between you and your taste buds. If you are planning on freezing some, leave the milk out and add it after reheating. You know what else is delicious to serve it with? A drizzle of balsamic cream, or balsamic reduction! (Not for the “cream of” version though). Perfect for Lent which just started here in Greece!