Hearty Mushroom Soup
Over a year ago
1,033 views
Ingredients
- About 20 Medium sized mushrooms of your choice
- 2 stickes celery
- 1 onion, medium
- 2 cloves garlic
- 1 cube Vegetable stock
- 2 pints water
- 5 drops fish sauce
- 2 tblsp olive oil
- 150 ml single cream, approx
- to taste black pepper
Accompaniment
SponsoredFleurie Georges Duboeuf
The most favored of all the Beaujolais Cru, Fleurie enjoys a very floral bouquet with a refined, smooth taste. An elegant, beautifully made more-ish red with wild strawberry fruit and a fleshy texture.Buy this wine if you like: Light-bodied red with ripe fruit, perfect slightly chilled on a warm summer afternoon.
Description
I love this quick and easy soup as its healthy ad very filling. A classic, and all my own recipe so sorry if not specific measurements.
Method
-
1
Peel and slice mushrooms, slice all the celery, dice the onions and crush the garlic cloves into one big pot/pan with some olive oil.
Lightly fry all of these until soft, not browned.
Dissolve the stock cube in a jug with two pints of water and add about 5 drops of fish sauce. ( this adds a dark but not too salty taste with out added table salt ).
Pour the stock in with the vegetables and leave to simmer for about 10 mins.
Using a hand held blender or a regular blender whizz till you get the desired consistency.
Place the almost complete soup back onto the hob, (but do not boil!!) and add about enough cream to lighten the colour of the soup but never more than 150ml and a good lot of twists of the pepper.
This is perfect to have as a main or starter and ideal to freeze.
Similar Recipes
View all similar
Comments (0)