… 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!