Mushroom stoup with three-root mash


After watching back-to-back episodes of River Cottage Veg on Sunday evening, I was inspired to try Hugh’s mushroom ‘stoup’ (a hybrid of a stew and soup) along with a three-root mash. Time to dig out my favourite vegetarian cookbook again!

For the ingredients, I headed to a lovely little greengrocer shop on Stoke Newington Church Street, beautifully stocked with just about every type of fruit, vegetable, herb and grain imaginable!




I deviated from the original recipe for personal tastes but it worked out well for me!

Mushroom stoup ingredients (5 portions approx)
•2 tbsp olive oil
•small knob of butter
•2 onions roughly chopped
•2 carrots, peeled and sliced
•2 celery stalks, chopped
•4 garlic cloves, crushed
•500g mixed mushrooms; I used a variety of Dutch mushrooms, including shiitake, oyster, chestnut and button
•250g portobello mushrooms
•1l mushroom stock
•a handful of chopped parsley
•salt and pepper to season


1) Heat half the oil and butter, gently sautéing the onions for 2 minutes then add the carrots and celery, simmering gently.
2) In the meantime, heat the remaining oil and butter and simmer the garlic VERY gently-nothing worse than the bitter taste of over cooked garlic! Add the mushrooms in their batches, stirring gently each time.
3) Add the onion mix to the mushroom mix, followed by the mushroom stock and cook uncovered on a medium heat for 20 minutes. Stir in the salt, pepper and parsley.
* The dish was very runny so I did stir in a small amount of cornflour. I might use less stock next time.

Now on to the root mash. This could be made with any type of root veg but I opted for parsnips, turnip and sweet potato. Yum!

INGREDIENTS (5 portions approx)
•2 parsnips
•1 small turnip
•1 VERY large sweet potato (or 2-3 small ones)
•A bay leaf
• A knob of butter
•100-200ml milk
•A few shavings of vegetarian hard cheese
•Salt and pepper to season

1) Peel and chop the veg, placing in a large pan with the bay leaf. Leave to boil for 20 minutes or until soft and tender.

2) Drain the water and remove the bay leaf. Add the butter and mash as much as physically possible! Stir in the milk bit by bit until you’re happy with the texture. Add the cheese and use a hand-held blender to eradicate those remaining stubborn lumps!
3) Add more milk if necessary, until you’re left with a thick and smooth consistency. Season to taste.

I served the stoup and mash with curly kale sautéed in shallots, topped off with a refreshing yogurt made by mixing creme fraiche and dried dill.

Make sure you have plenty of crusty bread on hand to mop up the stoup!


One thought on “Mushroom stoup with three-root mash

  1. Pingback: Diet Celery Soup - Belly Joy

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