Making Mushroom Soup Exciting Again

First of all, put the cream away. 

You don’t need cream for this full twist on a traditional recipe.  In fact, you won’t recognise it for being a mushroom soup at all, possibly even after you taste it.

What you end up seeing in front of you is a vegetable potage with what seems like a heavy portion of barley or rice.  However, those tastebuds that are paying will discover to their delight the fabulously earthy flavour of fresh mushrooms.  With a vegetable stock / tomato soup base the soup is chock full of very finely diced mushrooms (3mm cubes!).

What results is a fabulously unique texture and flavour. 

If you live in Sydney, you’re in luck… visit Newtown’s fine cafe & restaurant, Mickey’s (232 King Street) to fully appreciate this new fungi endeavour.

You won’t regret it !