Shroom Soup

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.

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