If you have mushrooms and onions in your veg box this week and feel like you might want a bit of booze in your soup, this might be the soup for you! You need an onion, garlic of some form (I used garlic powder), salt, pepper, a bunch of mushrooms, about 500ml of stock, booze, a bit of flour (2tbsps), maybe 1/2 c or more of whatever non-dairy or dairy you have kicking around (cream, double cream, whipping cream, oatmilk, yogurt, some combo, whatever), and herbs you like. Here is what you do.

Put some olive oil in a big pot on med/low heat and add chopped onions, garlic, a bit of salt and pepper. Cook then until they are nice and caramelised. While the onions are cooking, slice mushrooms, and sauté them with a bit of salt in batches in medium/high to high heat. Add the cooked mushrooms to the onion pot when they are done to make room for the next round of mushrooms.

Once all the mushrooms are done and in the onion pot, turn the heat up to medium/high and sprinkle the flour on the mushrooms and onions. Stir that around for a few minutes, then add a big splash of booze. Traditionally I guess this would be sherry or white wine. I have neither of those kicking around. Okay, I might have a bottle of white, but I wasn’t opening it for soup. What I do have is a lot of whisky. Turns out, whisky is really a solid choice in mushroom soup. I feel like Scotland would approve this choice. Cook off the booze, then add the stock and bring to a simmer. Cook for a few minutes longer until the soup has thickened a bit and become smooth. Add your herbs (I used parsley, chives, and tarragon), and the available product you have to make it creamy. Stir and done! Good immediately, better the next day.