This is an original recipe. You'll several other vegetables besides mushrooms here. That's because lots of trial and error has taught me that when it comes to soup, mushrooms need a bit of help. This one is gluten and dairy free, with a nice creamy flavour.
600g Mushrooms, washed and chopped
4 Carrots peeled and chopped
1 large Parsnip.
2 large sticks of Celery, peeled and chopped
2 Onions peeled and chopped
1 Potato peeled and sliced
2 litres boiling water (or 1 litre water and 1 of chicken stock* from freezer)
1 dessertspoon Marigold Veg Bouillon
4 peeled cloves garlic
1 tablespoon olive or coconut oil
250 ml Alpro Soya single cream
* Chicken stock is always an option to add nourishment to your soups.
Saute the mushrooms, onion and the garlic cloves for about 3 mins.
Add 2 litres boiling water.
Stir in the veg boullion powder.
Add all the veg.
Bring to the boil then simmer for 30- 40 mins till the carrots are soft
Blitz with a handblender.
Add the soya cream...cooking won't do it any favours so it's best to add it at the end. You can still reheat your soup, or freeze it.
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