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| Mushroom Soup |
I nearly always make 'End-Of-The-Week' soup for Saturday lunch to use up any left over veg in the fridge before we go shopping again on Sundays. These soups are all based around the same method. I have salad lunchboxes for work so there are cherry tomatoes and peppers left and sometimes lentils, but this soup requires the special purchase of a whole tub +Sainsbury's closed cup mushrooms - last of the big spenders! They are usually £1 for a 300g tub but are often reduced when close to the sell-by date. The mushrooms don't need to be in perfect condition or even all of the same type.
Ingredients
Olive oil
1 small onion, fairly finely chopped
300g mushrooms, quartered
1 tsp dried dill
500ml light stock, vegetable or chicken
Salt & pepper
Splash of brandy (optional)
Heat a couple of glugs of olive oil in a saucepan and fry the onion until softened but not browned.
Add the mushrooms and the dill and stir to coat everything in the oil.
Add the stock and bring to the boil. When boiling reduce to simmer and cover the pan to prevent too much evaporation. Simmer for about 20-30 minutes or until mushrooms are well cooked.
Remove from the heat and taste. Season and add a splash of brandy if you've got some / if you want to.
When cooled a little, blend the soup and reheat until almost boiling. Serve with hot buttered toast.
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