the Recipe for our
Mushroom Soup
INGREDIENTS
- A good knob of butter
- 3 medium onions, finely chopped
- 3 sticks of celery, finely chopped
- 2 punnets of mushrooms (approx. 500g), sliced
- 1-1 1/2 pints (500-750ml) of tasty stock
- A generous glug of cream
- A good pinch of salt and pepper
METHOD
- Sweat the onions and celery in a knob of butter with salt and pepper until nice and soft.
- Add mushrooms and sweat for another minute or two.
- Add stock and cook again for a few minutes.
- Add cream and season to taste.
- Liquidise in pulse mode until you get a fine but not smooth texture.
Coeliac
Friendly
Ready
60mins
Veggie
Friendly
Award
Winning!!!
Tip - We use button mushrooms but if you're sceptical about the flavour of your mushrooms, add in some dark older ones or some breakfast flats (a larger flatter mushy)
Also, a few teaspoons of soya sauce can improve the flavour tremendously.
