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Farmhouse Mushroom Soup

Lots of Mushrooms (preferably Field-type)
Vegetables (eg carrot, celery, leek)
2 Vegetarian Stock Cubes
Pure Olive Oil
Wine, Beer or Water

To Taste: (if desired)
French Wholegrain Mustard or Horseradish
Fresh or Dried Herbs (eg Coriander)
Salt & Pepper
Dash of Lemon juice or Cider Vinegar

To serve: (if desired)
Natural Yogurt, Cream, or Soured Cream*

Chop the onion and garlic, sautee in a small amount of oil. Add sliced carrots or other vegetables if desired. Add chopped mushrooms. Saute until they begin to soften. Add stock, liquid and seasonings to taste. Simmer until all vegetables are soft. Puree.

Adjust seasonings if required. Serve with a dollop of yogurt or cream, fresh herbs and crusty bread.

Note: * To make a dairy-free or vegan version, you can skip the cream altogether or use coconut cream, soy or rice-milk.


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