Sunday, 22 May 2011

mushroom, rosemary, garlic and spring onion soup



... sometimes a simple soup is all you need to clear the doldrums away... but my cold continues to stick around and my taste buds are shot so I need flavour... lots of it, which is why I went a little overboard with the mushroom soup and added the garlic and the rosemary... I think these three flavours were born to be together, each enhancing and bringing out the taste of the next... and I knew they'd work really well together in a soup.

Mushroom, Rosemary, Garlic and Spring Onion Soup

a bunch of spring onions (7ish) - chopped fairly finely
3 cloves of garlic - crushed
a large pinch or two of fresh rosemary
1 medium leek - finely chopped
1 lb small mushrooms - chopped (use the cheapest you can lay your hands on, no point wasting posh mushrooms on a soup)
1 and 1/2 pints of good quality vegetable stock
150ml single cream

- in a large heavy pan heat some butter and olive oil and gently saute the spring onions until soft, then add the leeks, rosemary and garlic and gently sweat for about 5 minutes

- add the chopped mushrooms and let them sweat down for 5 minutes, then season and place a lid on and let the whole lot sweat together gently to intensify for about 8 minutes.

- add the stock and let it simmer for 20 minutes, then blitz with a hand-held, add the cream and blitz again till you have a thick and creamy soup

eat and of course enjoy!


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