Mushroom Soup

serves

Serves 2

time

30 mins

level

Beginner

Mushrooms work perfectly as a warming, rich and healthy lunch especially during the colder months. Feel free to use any wild or exotic mushrooms for a bit of variety.

Ingredients

1 x 30g pack Merchant Gourmet Dried Mixed Mushrooms
1 onion
2 garlic cloves
300g button mushrooms
1 leek, dark green tops removed and washed
1 stick celery
A couple of sprigs of fresh thyme, leaves removed
500ml vegetable stock
1 tbsp plain flour
30g plant-based butter alternative

Instructions

Boil 200ml water and pour over Dried Mixed Mushrooms, leave to soak.
In a saucepan, gently fry chopped onion, garlic, leek, celery and mushrooms in 30g plant-based butter with a pinch of salt, until golden.
Drain the soaked mushrooms and add to the pan, keeping the soaking liquid.
Add tbsp of plain flour and mix well, cooking out for 2 minutes.
Slowly add mushroom soaking liquid, being careful to leave sediment behind and mixing well to avoid lumps.
Add vegetable stock, bring to boil and simmer until thickened to desired consistency.
Season to taste and serve with toasted sourdough bread.