Winter Warming Mushroom Soup

I got a present of Sheila Kiely’s Gimme the Recipe book for Christmas, and I have tried out quite a few recipes in the last few weeks. This is a very quick and easy dairy free soup, also good for weight watching as it is very low in calories. Both boys loved it and I brought some to work for lunch. It’s by far the nicest soup I’ve ever made myself. The only change to the original recipe is using margarine or olive oil instead of butter.

INGREDIENTS:

2 onions
2 cloves of garlic
400g mixed mushrooms – (I used closed cup and chestnut)
25g margarine or 2 teaspoons olive oil
500ml beef stock
1 litre vegetable stock
handful of fresh parsley

STEPS:

  1. Peel and chop onion. Peel and crush garlic.
  2. Wash mushrooms and chop into small pieces. 
  3. Melt margarine in a saucepan over low heat and cook onions until soft – about 5 minutes.
  4. Turn heat up to medium, add mushrooms and garlic and cook for a further 3 minutes.
  5. Finely chop the parsley and add with the stocks to the saucepan.
  6. Bring soup to the boil, turn down and simmer for 20 minutes.
  7. Use a blender to liquidize the soup.
  8. Serve with dairy free brown bread or crackers.

 

Mushroom Soup
Mushroom Soup

 

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