Mushroom Soup

PennyAuthorPenny
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Yields4 Servings

 1 Onion chopped
 1 Potato chopped
 1 Punnet mushrooms
 2 Garlic cloves crushed
 1.50 pt Boiled water or chicken stock
 3 Chicken stock cubes
 Salt
 Pepper
 Balsamic or sherry vinegar
 Creme fraiche
 Picked thyme leaves
 1 Celery sticks
 Butter or frylight

1

Melt butter in a pan or spray with frylight

2

Sauté the onions , celery , potatoes and garlic for about 5 minutes

3

Add in the mushrooms, the stock cubes and water

4

Bring to the boil

5

Turn down to a simmer and simmer until the veg has softened

6

Blitz with a hand blender to desired texture

7

Add salt and pepper to taste

8

Serve with dribbles of sherry or balsamic vinegar , a few drops of creme fraiche and some pickled thyme leaves

9

Leave as it is or stir to combine

10

Can be made in a Pressure cooker . Cook for 10 minutes or in a soup maker cook for 20 minutes choose smooth finish

Category,

Ingredients

 1 Onion chopped
 1 Potato chopped
 1 Punnet mushrooms
 2 Garlic cloves crushed
 1.50 pt Boiled water or chicken stock
 3 Chicken stock cubes
 Salt
 Pepper
 Balsamic or sherry vinegar
 Creme fraiche
 Picked thyme leaves
 1 Celery sticks
 Butter or frylight

Directions

1

Melt butter in a pan or spray with frylight

2

Sauté the onions , celery , potatoes and garlic for about 5 minutes

3

Add in the mushrooms, the stock cubes and water

4

Bring to the boil

5

Turn down to a simmer and simmer until the veg has softened

6

Blitz with a hand blender to desired texture

7

Add salt and pepper to taste

8

Serve with dribbles of sherry or balsamic vinegar , a few drops of creme fraiche and some pickled thyme leaves

9

Leave as it is or stir to combine

10

Can be made in a Pressure cooker . Cook for 10 minutes or in a soup maker cook for 20 minutes choose smooth finish

Mushroom Soup

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