Mushroom Soup with Risoni

Not exactly an ancestral recipe, this one came straight out of a cookbook. Nonetheless this soup really has become one of my favourites, with its wonderful rich and creamy flavour and the risoni adding a nice element to the consistency of the soup. It really makes a perfect antidote to this miserable weather.

Ingredients:

Butter

3 garlic cloves (minced)

1 large onion (sliced)

500g of mushrooms (washed and sliced)

6 cups of chicken stock

150g risoni

300ml of cream

Method:

Begin by melting a little bit of butter (you can use oil, however I prefer the flavour of butter in this recipe) in a large saucepan, over a low heat. Add your minced garlic and onion and cook this for a couple of minutes until the onion begins to become soft. Add your mushrooms and continue to cook this gently for further 5 or so minutes. When the mushrooms have softened, add your stock and increase the heat until it begins to bubble. Lower the heat and cook the soup at a medium heat for around 10 minutes.

While your soup is bubbling away, boil some water in a medium saucepan and cook the pasta. Once it is cooked, drain it and set aside.

Once your soup has cooked, transfer it to your blender and process until it is a relatively smooth consistency. Pour your soup back into the pan and add your risoni and cream and stir to combine. Hold it over a medium heat for a few more minutes for all ingredients to heat through and combine. Voilà. Your delicious mushroom and pasta soup is best served with a swirl of fresh cream and a leaf of parsley to garnish.