Mushroom, Onion with Soup Mix Recipe
hearty, healthy, quick to make
Servings 4
Calories 200kcal
Cost £6
Equipment
- 1 Pressure cooker (or a slow cooker if you prefer)
Ingredients
- 100 grams dry soup mix (I'm using Holland & Barrett Quick Soup Mix for this recipe)
- 80 grams button mushroom (substitute with chestnut mushrooms if you prefer, roughly chopped)
- 1.5 medium sized onions (yellow or red onion, finely chopped)
- 1 stalk celery (diced into small chunks)
- 1 medium carrot (diced into small chunks)
- 4 garlic cloves (soak the garlic in cold water for a few minutes, so its skin is easier to be peeled off)
- 1 thumb of fresh ginger (or substitute with 2 tsp ginger powder if fresh ginger is unavailable)
- 1 vegetable stock cube (dissolve it in 700 ml hot water)
- 2-3 tbsp cooking oil
- 1 tsp mushroom seasoning powder (optional)
- 1-2 tsp dried sage (optional)
Instructions
- If using a pressure cooker, you can skip this step. But if you have time, you can still soak your dry soup mix for around 2 hours. For a slow cooker or saucepan, rinse the dry soup mix, cover with cold water, and soak for 8-12 hours or overnight.
- Or, just check out what your dry soup mix pack says about soaking. They usually have the best tips for making it tasty!
- Finely chop the onion and grate the garlic and ginger.
- Roughly chop the mushrooms.
- Dice the celery and carrots into small chunks.
- Dissolve the vegetable stock cube in 700 ml of hot water.
- With all your ingredients ready, ensure to drain the water from the soaked dry soup mix before cooking, especially if you opted to soak it.
- You might notice the dry soup mix expands during the soaking process.
- Now, let's kick off the cooking process. Pour cooking oil into the pressure cooker, and once it's heated, toss in the chopped onions. Cook them for 1 - 2 minutes.
- Add the diced carrots to the pressure cooker and cook for another minute.
- If the pot seems a bit dry, add a splash of stock to keep things moist.
- Toss in the diced celery and cook for an additional minute.
- Add the grated ginger and garlic to the mix in the pressure cooker, letting the flavours mingle for about 30 seconds.
- Optional: Stir in 1 tsp mushroom seasoning powder for added flavour.
- Add mushrooms and mix well with other ingredients.
- Add the drained soup mix and mix it thoroughly with all the ingredients in the pot.
- Pour in enough stock to cover all the ingredients in the pot.
- Optional: Add in 1 - 2 tsp dried sage.
- Season with salt and pepper according to your taste, then give it a good stir.
- Secure the lid and let the pressure cooker work its magic!
- After cooking, you can blend the soup to your preference—fully, partially, or not at all. I recommend not blending for a delightful crunchy texture, which is my personal preference
- Enjoy the soup paired with your favourite bread or side dishes, or savour it on its own. The soup mix provides a satisfying and filling experience, making it a wholesome meal.