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country-mushroom-soup recipe

Date: Sun, 24 Aug 1997 15:15:36 +0100 (BST)
 From: "Kate L (for President) Pugh" (pugh@maths.ox.ac.uk)
 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.
 *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.
 kwvegan vegan