Warming.. and very easy!
Recipe posted by Welsh Girl
MUSHROOM SOUP
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Ingredients
Switch to Cup Measures- 2 tablespoons vegetable oil (or sunflower oil)
- butter (a knob of)
- 1 medium onion
- 1 clove garlic (a fat clove - crushed)
- 1 medium potato
- 250 grams mushrooms
- 710 ml vegetable stock (or chicken stock)
- 1 handful fresh parsley (chopped)
- salt (to taste)
- pepper (to taste)
- 1 tablespoon creme fraiche (optional)
Method
- You don't need to chop the vegetables very neatly, as the soup is blended at the end - perfect for messy cooks. Recipe is easily doubled for greediness or hoards of people. Chop the onion finely and fry in the butter & oil mix over a medium heat until softened, but not too coloured.
- Add the garlic and peeled chopped potato and stir around for a few minutes (careful the potato may stick). Add the stock and chopped mushrooms. Top up with a little water if it looks a little low, but remember the mushrooms cook down a lot!
- Bring to the boil, reduce to a simmer and cook for 20 minutes.
- Allow to cool a little, then blend in a liquidiser or with one of those hand blenders. The final texture is down to personal preference - I like it a little 'rustic'.
- Reheat to serving temperature, stir in the parsley, season to taste, and add crème fraîche if required.
- Serve with warm crusty bread.
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