Speedy Mushroom Soup
recipe
Speedy Mushroom Soup
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A delicious, comforting starter that's ready in 20 minutes
Ingredients
- 450ml hot vegetable stock
- 175g potatoes, scrubbed and cut into small dice
- 575g open cup mushrooms, chopped roughly
- 2 tbsp tapenade
- 4 tbsp creme fraiche
- salt and freshly ground black pepper
Tapenade is a paste made from olives and capers. It is available in jars in most supermarkets.
Serves:
4
Preparation:
20
Total Time:
20min
Directions
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- Pour the stock into a large saucepan. Add the diced potato, mushrooms and tapenade. Cover and bring to the boil, then simmer for minutes.
- Blend in a food processor until fairly smooth.
- Return to the heat, season to taste and gently stir in the creme fraiche.
Source: Victoria Lloyd-Davies, The Mushroom Bureau
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