Mushroom Soup

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.

Ingredients:
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.

Method

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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