It must be the autumn weather but everyone seems to be heading to the kitchen for comfort cooking. Margaret's post on pumpkins lead to a flurry of suggestions & recipes.
Ken headed for the meaty option & for Phil it's soup. Which is the direction I took.
My funghi photographs last week put me in mind of one of my favourite mushroom recipes. I love making soup, it's my cold weather equivalent of salad. A lot of mushroom soups are creamy but this is a healthier option but still rich and satisfying.
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| Looks like I started the wine a bit early! |
Mushroom,celery & garlic soup
350g chopped mushrooms - single variety or mixed it doesn't matter
4 chopped celery sticks - don't worry about using the leaves
3 chopped garlic cloves
3 tbsps. white wine
750ml stock - I use vegetable (I'm vegetarian) but I'm sure chicken would be fine
1 tsp. freshly grated nutmeg
Salt & pepper
Put the mushrooms,celery and garlic in a large saucepan with the wine. Cover and cook over a low heat until everything is tender, about 30-40 minutes.
Add half the stock and puree. Return to the pan with the remainder of the stock and the nutmeg. Bring to the boil and season to taste.
Serve with a nice,crusty bread (walnut is good) and a robust red wine (optional) ( ha! ha!).
Enjoy!
I'm going to try this one.... soon. Yesterday's walk sadly produced no edible mushrooms, so I'll have to resort to the shops
ReplyDeleteLet me know what you think Margaret - with or without the wine......
ReplyDelete