Mushroom Pepper soup is an aromatic broth with spices and herbs that compliment the earthy mushroom flavour. It tastes so good even meat lovers will definitely find this pepper soup irresistible.

There is something sensual and earthy about mushrooms and they are loaded with umami flavour. Mushrooms are low in calories, high in minerals, protein, vitamins and fibre. They are antibacterial, antifungal, anti-inflammatory, low in cholesterol, etc and are used widely in Japanese medicine.

Mushroom Pepper soup is ideal for weight watchers and vegetarians. It is also fat-free, vegan, gluten-free, dairy-free, wheat-free, sugar conscious, and rich in all the essential nutrients, a real superfood. To learn more about Mushrooms as a superfood, click on this link: https://www.thepretendchef.com/mushroom-health-benefits-facts/

My mushrooms come from the big department stores with the belief that they will have a reliable edible mushroom supplier, right or wrong I don’t know. Also, I can’t stand canned mushrooms, I always pick them out of my food.

For this recipe, I used a mixture of different types of mushrooms each bringing its own flavour and texture to the dish. Some more pungent, others chewier, a mixture of button, portobello, shitake and oyster mushrooms. Use whatever mushrooms you can lay your hands on.

Variety of Mushrooms used in Mushroom Pepper soup — Clockwise: Portobello, Button, Shitake and Oyster Mushrooms

portobello mushroom — Portobello Mushrooms

You can replace the potato with plantains, yam or sweet potato or leave it out entirely. Instead of the different spices used here, you can simply use store-bought Pepper soup spice mix or any mixture of spices/spices you like.

To prepare Mushroom Pepper soup

Mushrooms
1 large potato
1 scotch bonnet, fresh pepper
1/2 small onion (3 tablespoons finely diced)
1 seasoning cube
1/4 teaspoon ground uziza powder (or black peppercorns)
1/2 teaspoon ground ehuru
few leaves nchu anwu

Peel and cut the potato into cubes.

Finely chop scotch bonnet and onions.

Grind uziza and roasted ehuru seeds.

Wash and slice nchu anwu finely.

chopped ingredients for Mushroom Pepper soup

In a pot pour 2 cups of water, add potato, scotch bonnet, onions, seasoning cube, uziza and ehuru.

Wash mushrooms and slice. Tear the oyster mushrooms into shreds with your hands.

Cook the potato cubes for 5 minutes.

Add mushrooms, cook for 5 minutes.

Add ncha anwu and cook for another 5 minutes.

Take off the heat.

Your scrumptious Mushroom Pepper soup is ready.

Notes

Instead of the different spices used here, you can simply use store-bought Pepper soup spice mix or any mixture of spices/spices you like.
Mushrooms should be washed only when you are about to use them if not, they will get slimy.
Wash mushrooms before cutting them to limit the amount of water they will absorb.
If the stems of your mushrooms are woody, remove them and use them in stock.
If mushrooms are very dirty or have too many blotches (especially your button mushrooms, peel them).
When using portobello mushrooms remember to scrape off the dark gills under the caps as they will give the Mushroom Pepper soup a brownish muddy colour.
You can replace the potatoes with yam.

If you enjoyed my Mushroom Pepper soup, you will also enjoy my Mushroom Hash (Sauce), Mushroom Omelette without cheese, Mushroom Soup without cream and Snail Pepper soup.