Rich delicious mushroom soup made into a meal with hearty freekah. Chunky and filling, this delicious vegan soup is real comfort food. A family favourite!
Autumn is most definitely upon us. Walking my daughter Kipper to school the other day, I really wished I’d worn a hat and gloves. And we only have a 5 minute walk! I am most certainly in the mood for SOUP.
I first made this wonderfully soothing soup after one of those weeks. DH was away for work. Kipper’s bedroom door fell off its hinges, and my car broke twice in two days – first the battery, then the clutch. Definitely time for COMFORT FOOD.
Soup is a real comforter for me, so I made a big pot of this creamy mushroom soup with freekah, and fully expected to eat the lot myself, as Kipper doesn’t like mushrooms… More on that later.
What is freekeh?
If you haven’t tried freekeh/freekah, I heartily recommend it. I first bought it earlier in the year for Shavuot, as according to The Encyclopaedia of Jewish Food, it is the same ‘roasted grain’ as Ruth and Boaz eat together in Megillat Rut. Made from roasted green wheat grains, it cooks up like rice but has a slightly smokey, nutty flavour. It’s lovely in a tabbouleh style salad, and it made this soup hearty and filling, with a wonderful rich flavour. Just the kind of thing you’ll want to wrap yourself around while you shiver in the Sukkah, for instance…
Back to Kipper and the mushrooms. I served her a bowl of this mushroom soup without comment. She looked at it and asked suspiciously, “What kind of soup is this?” Accusingly, “It looks like mushrooms…” I encouraged her to try it, figuring I could always make her a cheese sandwich if necessary. She had a taste. And another. “This is delicious Mummy! I’ve always loved mushrooms!”
I swear she’ll grow up to be a politician.
Milk, or not
I used oat milk in the soup, which is my preferred non-dairy milk alternative. You could also use soy milk, or even cow’s milk if you’re not bothered about the dairy. It makes the mushroom soup lovely and creamy – just the thing on a cold, autumn day.
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Mushroom soup with freekeh
- 2 medium onions
- 450 g brown mushrooms (20-30 mushrooms or about 6 cups, sliced)
- 3 tbsp olive oil (or butter or ghee)
- 1 tsp dried thyme
- ½ tsp ground black pepper
- 75 g freekeh (⅓ cup)
- 600 ml hot vegetable stock (2 ⅔ cups)
- 300 ml milk or non-dairy alternative (1 ⅓ cups)
- Chopped parsley to garnish (optional)
- Peel and thinly slice the onions. Brush any dirt from the mushrooms and slice thinly.
- Heat the oil in a large saucepan over a medium flame, then saute the onions for 5 minutes until softened. Add the sliced mushrooms and continue to cook, stirring occasionally, for another 10 minutes.
- Stir in the thyme, pepper and freekeh, and mix well. Add the hot stock, bring to the boil, and simmer, covered, for around 30 minutes. The freekah should be well cooked and the soup thickened.
- Remove half the soup to a separate pan or large jug, and add the milk. Process with a stick blender until smooth.
- Return the blended soup to the original pan and mix with the unblended soup to give a chunky, creamy texture.
- Serve hot, sprinkled with chopped parsley to garnish.
If you like the look of this filling, warming, grain-packed soup, you might also enjoy my sweet and sour cabbage and tomato soup with rice, this barley stew with smoked garlic, mushrooms and lemon thyme from Coffee & Vanilla, this spinach and rice soup from Gingey Bites, or this smoky Mexican quinoa soup from The Veg Space.
I’m joining in with CookBlogShare, hosted this week by Easy Peasy Foodie, and No Croutons Required, organised and hosted by Lisa’s Kitchen and co-organised by Tinned Tomatoes. I’m also linking up with Cook Once Eat Twice hosted by Searching for Spice, and Recipe of the Week hosted by A Mummy Too.