Mushroom Soup

With the weather getting chillier what could be better than a delicious warming, filling soup full of natural goodness and VERY simple to make! As with all soup, really take your time with the first steps – don’t rush it – as all the flavours should be there before you add the liquid. For all our mushroom soup fans, here’s how we make it:

January Recipe: Mushroom Soup

Makes 1 litre of Soup

Fry 1 finely chopped Onion in a pan with 50g Butter until soft and golden

Add 500g sliced Mushrooms and fry until golden brown

Add 1 litre Vegetable Stock, Season to taste with Salt and Pepper and add a pinch of dried mixed herbs

Bring to the boil then reduce the heat and simmer for 20 minutes

Add a splash of Double Cream (or Soya Equivalent) and heat through gently before

Blending with a hand blender or processor

Mushroom Soup

SERVE WITH: crusty bread

I always have a pot of Vegetable stock at home in the freezer made from all those left over & wrinkly veg boiled up in seasoned water then strained. I would however recommend getting some Marigold Vegetable Stock Powder (also available as Vegan) for your store cupboard.