The air is damp, fall is upon us, and the shaggy parasols are in full season! So many people will ask, well what the heck do I do with all these shaggys? MUSHROOM SOUP.. DUH!
At least that's what I did with mine, and I am going to share with you the best, easy peasy cream of mushroom soup recipe you can imagine!
What you will need:
-Cubed and dried ( fresh works too) shaggy parasol
-vegetable soup stock
-condensed milk or heavy cream
optional- various herbs, i used some stinging nettle seeds and leaf, salt and pepper
-butter or oil for cooking
Start off with about a cup of chopped onions and a few cloves of diced garlic. Add to your pan, and saute in the butter or oil until the onions are translucent and lightly browned.
Then , you can add in your mushrooms! You can saute the mushrooms lightly, until all the mushrooms are soft, starting to brown. Allow for the mushrooms to slightly stick to the pan as you stir, this allows for some delicious flavor that you are going to incorporate into your soup!
Once the mushrooms are nice and evenly cooked, you have some sticky brown flavor on the pan, and the onions are fully translucent, you can grb your veggy stock and cream!
Now you can add in your veggy stock, while the pan is nice and hot! Just pour the box in, and this will steam the pan and help to remove all the flavour off the pan. Then once that starts to lighly bubble, you can add in the cream or condensed milk. Stir that in and then turn your heat to a low medium, and allow it to cook. MMMmmmmm you should be able to just small that flavour cooking! When I made this, my whole house smelt like mushroom soup!
now this will be the time to add in any spices or herbs of your choice!
Allow the herbs to soak in and release their aromatic flavors all up in that soups business!
Keep lightly stirring, making sure the milk doesn't stick to the bottom of the pan and burn. This soup should take about 20 minutes or so after the liquids have been added in to be ready. Once you have it plated, you can add in some chopped parsley, or garnish with some diced green onions. Wow so delicious!
To be honest, after I made this, I made myself a rule, to never ever again, make canned mushroom soup again1 Hell No, I have harvested enough parasols that I should have enough for over the winter, so that is something you could consider doing as well. They work well in many recipes that call for regular mushrooms, you just do a little ol switcheroo, easy as that !
Thank you so much for reading my recipe, if you really loved it please consider liking my article, and if you super love it, then go ahead over to my facebook page and follow me to keep up to date for more amazing recipes and articles about wild edibles!