Mushroom Soup

 1 Large Box Mushrooms

1 Large - 2 Small Onions

2 Sticks of Celery

3-4 Cloves Garlic

2 Small to Medium Potatoes

2 Bay Leaves

1 - 2 Teaspoons of Thyme

4 or 5 Sundried Tomatoes

Stock

Soy sauce

Ground cumin


1.  Fry the mushrooms in oil for 12 minutes.  This will probably need to be done in two batches as the mushrooms need to fry, not cook in each others' steam.

2.  Meanwhile or after, fry the onions for a couple of minutes, then add the celery and continue frying for 2 to 3 minutes, then add the garlic and fry for another two minutes.

3.  Next add 2 diced potatoes,  4 or 5 chopped sundried tomatoes and 1 or 2 teaspoons of thyme.  Fry until the ingredients are aromatic.

4.  Add the mushrooms, half a litre of so of stock, 2 bay leaves, a teaspoon of ground cumin and a tablespoon of soy sauce

5  Simmer until the potatoes are tender.

6  Remove the bay leaves and blend the soup.

7.  Replace the bay leaves and season to taste.

8.  Finish with chopped parsley and/or soured cream or yoghurt if desired.

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