It’s official: goodbye September, summer has been and gone. October signals a definite start to the colder season and Number One Daughter has requested a return to her flasks of warming soup for lunch.
Always here to accommodate, I’ve made her favourite mushroom soup, which I usually make with lentils but today it’s packed with butter beans to provide protein and energy. As my grandma would say, “it’ll put hairs on your chest”.
- 500g mushrooms, roughly chopped (I used a mixture of woodland and chestnut mushrooms)
- 1 x 400g tin butterbeans
- 1 x onion, finely chopped
- 3 x sprigs of thyme (or tarragon)
- 1 x litre of veg stock
- Creme fraiche to serve
Put the onion, mushrooms and stock into a large pan, bring to the boil and simmer for 20 minutes.
Throw in the thyme sprigs whole, removing the stalks at the end before blending.
Stir in the butter beans for the last 5 minutes, blend until smooth and serve with a spoonful of creme fraiche.