Inspired by a very large reduced-price box of excellent mushrooms purchased at Morrisons the other day!
Add the mushrooms, stock, salt and pepper to taste, and cover with boiling water.
Simmer for about 45 minutes, until all the vegetables are soft. Remove from the heat, and blitz with a hand blender until it is the consistency you like (I prefer thick and lumpy!). Adjust the seasoning, reheat, and enjoy!
This made two big bowls - lunch yesterday and today.
Obviously, you can add or subtract anything you like or don't like from this recipe. Also, use the stock you prefer - I like the Knorr concentrate as you can use just as much or as little as you like; also I think it has the best taste.
Hope you like it!
- 2 sticks celery, finely chopped
- 1 onion, finely chopped
- 1 potato, diced
- 2 small or 1 large carrot, finely diced
- small piece of fresh ginger, peeled and finely chopped or grated
- Frylight
- 250g mushrooms, chopped
- salt and pepper
- 1 tablespoon Knorr Touch of Taste Vegetable concentrated liquid stock
- boiling water
Add the mushrooms, stock, salt and pepper to taste, and cover with boiling water.
Simmer for about 45 minutes, until all the vegetables are soft. Remove from the heat, and blitz with a hand blender until it is the consistency you like (I prefer thick and lumpy!). Adjust the seasoning, reheat, and enjoy!
This made two big bowls - lunch yesterday and today.
Obviously, you can add or subtract anything you like or don't like from this recipe. Also, use the stock you prefer - I like the Knorr concentrate as you can use just as much or as little as you like; also I think it has the best taste.
Hope you like it!