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Recipe: Mushroom Soup (vegan)

We've had quite a bit of soup recently, but here's some more if you're
not all sick of it. I've been making this recipe for years, literally
since I was about 15, and I haven't got a clue where it came from, but
it's yummy.

I haven't forgotten that I said I'd post the TVP loaf from the vegfood
list, but for the life of me I don't know what I've done with it. I'll
have another look when I have the time!


*Country Mushroom Soup*

I can't remember where this came from, or how far away it is from
the original version. It's lovely and lemony, but if you're not too
fussed on lemon-peel flavour, you may like to add less peel.

Serves 4

1 medium onion (about 150g, 6 oz)
2 garlic cloves
2 tsp ground roasted coriander
225g (8oz) mushrooms
2 pints vegetable stock (made with a cube if necessary)
grated rind of 1/2 - 1 medium lemon
2 tbsp chopped fresh parsley or 1 tbsp chopped fresh thyme or marjoram
salt and black pepper to taste
100g (4oz) fresh wholemeal breadcrumbs

1. Chop the onion, garlic and mushrooms finely. Don't chop the
mushrooms *too* finely though.

2. Saute the onion in some of the vegetable stock until softened. Add
the garlic and coriander and stir for about a minute.

3. Add the mushrooms and cook over a gentle heat, stirring
occasionally, for 3-4 minutes. Stir in the remaining stock, the lemon
rind and the parsley. Bring to simmering point, cover and simmer for
10 minutes.

4. Season to taste, then stir in the breadcrumbs and cook for 1 minute

5. Serve immediately, or freeze. Freezes well, and the breadcrumbs
don't absorb too much liquid while you're cooling it.

Kate's Cookery Site -

/*  I'm still 22, but I'm getting used to it. 
    http://users.ox.ac.uk/~corp0141/index.html  */