With the weather getting chillier what could be better than a delicious warming, filling soup full of natural goodness and VERY simple to make! Perfect heated up in one of our thermal Bento boxes ready for lunchtime. 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.
