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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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For soup, mushrooms need not be the choicest buttons. Large, flat mushrooms will have better flavour. This recipe comes from Charmaine Solomon's Complete Vegetarian Cookbook. It was the first cookbook I purchased when I gave up meat, and it is filled with really fantastic recipes, but since my Zaar addiction I hardly *look* at a cookbook anymore! :D So while I'm looking at this one, I'll post some recipes I'd like to try. Ingredients:
500 g mushrooms, wiped & sliced |
50 g butter |
1 garlic clove, crushed |
1 onion, finely chopped |
1 (375 ml) can evaporated milk (12 fl oz) |
2 cups milk (16 fl oz) |
2 cups water |
fresh ground black pepper, to taste |
1 teaspoon salt (or to taste) |
1 tablespoon cornflour (cornstarch) |
2 tablespoons chopped fresh coriander (cilantro) |
Directions:
1. Heat butter in a heavy-based saucepan and gently saute the onion and garlic until soft.
2. Add the mushrooms and cook, stirring, for 2 mins, then grind plenty of black pepper over the top and sprinkle with salt.
3. Cover with a well fitting lid and cook on very low hea, shaking the pan from time to time, for 10 minutes.
4. Add all the liquid and stir as it comes to a simmer.
5. Mix cronflour with a little cold water and stir into the soup until it thickens.
6. Simmer, stirring for 1 minute, then stir in the coriander, saving a little bit of it for garnish.
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