AlisonM
Much missed Moderator
- Relationship to Diabetes
- Type 1.5 LADA
Ingredients:
1 Pack mixed or button mushies, roughly chopped
2 Tablespoons dried mushrooms (either soaked in hot water ahead of time or added to the stock during cooking)
1 clove garlic crushed
1 small onion or a couple of shallots, chopped
1 pint chicken or other stock
1/2 pint semi-skimmed milk
A little oil (olive or sunflower)
1 tsp mushroom
S&P to taste
Some finely chopped parsley as a garnish
Method:
Heat the oil in a pan and soften the onion and garlic for a minute before adding the mushrooms and cooking them lightly. Add the stock, dried mushrooms and milk then season to taste, bring to the boil and simmer for 20 minutes or until the dried mushrooms are fully softened. At this stage you can blend the soup if you wish. Serve with a little chopped parsley sprinkled on top.
1 Pack mixed or button mushies, roughly chopped
2 Tablespoons dried mushrooms (either soaked in hot water ahead of time or added to the stock during cooking)
1 clove garlic crushed
1 small onion or a couple of shallots, chopped
1 pint chicken or other stock
1/2 pint semi-skimmed milk
A little oil (olive or sunflower)
1 tsp mushroom
S&P to taste
Some finely chopped parsley as a garnish
Method:
Heat the oil in a pan and soften the onion and garlic for a minute before adding the mushrooms and cooking them lightly. Add the stock, dried mushrooms and milk then season to taste, bring to the boil and simmer for 20 minutes or until the dried mushrooms are fully softened. At this stage you can blend the soup if you wish. Serve with a little chopped parsley sprinkled on top.