Mushroom soup, on a Budget

Using a selection of both wild and cultivated mushrooms will produce a soup that is bursting with flavor.

Ingredients

2 tbsp butter.

1 onion, finely chopped.

2 celery ribs, finely chopped.

1 garlic clove, crushed.

1 lb (450g) mixed mushrooms, cleaned and roughly chopped.

1 quart vegetable or chicken stock.

7oz (200g) baking potatoes, peeled and cubed.

2 tbsp finely chopped parsley.

Salt and freshly ground black pepper.


Serving 6 persons, preparation 10 mins, Cooking time 45 mins.


Method


1 Melt the butter in a large saucepan over medium heat. Add the onion, celery, and garlic and cook for about 3-4 minutes, or until softened.


2 Stir in the mushrooms and cook for 5-6 minutes more. Add the stock and potatoes and bring to a boil. Reduce the heat and simmer gently for 30 minutes.


3 In batches, process in a blender or food processor with the lid ajar until coarsely puréed.


4 Sprinkle in the parsley and season with salt and pepper. Serve hot.



Good with, Warm crusty rolls and a little horseradish cream in each bowl for added flavor and spice..
Prepare Ahead, The soup can be cooled, covered, and refrigerated for up to 2 days.
Reheat before serving..



Freeze for up to 3 months..