I know this has been way overdue, but anyway, it has become a bit of a family custom or rather my own self-induced responsibility to cook a meal for my mother on Mother’s Day. Mum is easy and difficult to cook for. Easy because my mum is lactose intolerant, doesn’t like rice or red meat. Thus, difficult as well. Cooking on Mother’s Day always stresses me out, I worry whether mum is going to like to food, I worry whether she can actually take the food, I worry whether dad and my bro will take to the food, etc.
Considering that my mum’s lactose intolerant, I decided to make a dairy-free mushroom soup. Traditionally, we are accustomed to the ubiquitous “cream of mushroom soup”, which should be more adequately named mushroom cream soup, as you taste more cream than mushroom.
Method: Bunch of mushrooms, brushed, peeled and chopped. In a pot, fry the mushrooms with a bit of olive oil. Pour in sufficient vegetable/mushroom stock to cover the mushrooms (if you have sufficient amount of mushrooms, water will do just as well). Bring to the boil and reduce to a simmer. Blend in a food processor. Season with salt and pepper. Keep warm till serving.
Tips: There are many ways to thicken the soup. In this scenario, I boiled a small potato in the soup, so when the soup was blended, then potato thickened the soup. Alternatively, cream/milk/butter can be used as thickener. Please note do not attempt to bring the soup to the boil after you have added cream/milk/butter as this will cause the soup to split.
