I made mushroom soup the other night for Marc after he had been working in Paris for the day – that was a long day! It’s such as easy soup and makes a comforting dish after a long hard day when you are almost too tired to eat. Just pick a few of your favourite mushrooms – I used two field and four chestnut mushrooms. Chop half an onion and one clove of garlic and fry in some olive oil. Peel or wipe clean your mushrooms, roughly chop and add to the pan. Cover and cook on a medium heat for ten mins. Add some stock, a big glug of soya milk and a small glug of brandy, cover and cook for another five mins or so. Blend then add some freshly ground black pepper. I like to add some fresh chopped parsley but I didn’t have any so I garnished it with a sprig of coriander (cilantro). Serve piping hot with bread or toast… a winter warmer for the one you love.
Tagsaquafaba Aubergine B12 Beans Berlin Breakfast Bristol Cashew cheese Chicken chick pea Chilli Chocolate Christmas Chutney coconut Cookbook Cupcakes curry Dessert Garlic ginger gluten-free Haggis Halloween Ingredients Jamie Oliver lime london Mayo mayonnaise Meatballs Meringue Mexican Mexico mock duck Morrocan Mushroom Orange Pesto Porcini Potato Pulses Puri Quick Raspberry Ravioli Rice risotto Roast dinner scrambled tofu Seitan Slut soup Spain Squash Starters Sweetcorn sweet potato squash Taco tamarind Tampopo tempeh Tofu Tomato Turkey Vegan vegan egg vegan pie Vegan seafood Vegfest Veggie haggis Viva! vodka winter squash
Copyright© justbloggs vegan, 2016. Unauthorised use or duplication of this material without written permission from the author is prohibited. Excerpts and links may be used, provided that credit is given to justbloggs vegan at justbloggs.wordpress.com.