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
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.
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