MUSHROOM SOUP – Low fat
I make this soup when I find Chestnut or white Closed Cap mushrooms reduced on the ‘yellow label’ isle. Chestnut mushrooms give a good flavour, but I use either or a mixture of both. I often buy 2 or 3 punnets & make enough to freeze.
Serves 4
Ingredients
400g Mushrooms
2 Medium Potatoes
2 Knorr Chicken Stock Pots (you can use vegetable ones if you prefer)
500mls Skimmed Milk
400mls Water
1 Bay Leaf
1 tablespoon Dried Onions (or 1 onion chopped)
1 Teaspoon Dried Parsley
Salt & pepper to taste
Method
1. Brush any peat compost off the mushrooms – an old toothbrush is good for this. I never wash mushrooms as they would become soggy. I don’t peel them & I use the stalks in soups
2. Roughly cut the mushrooms & stalk into pieces & put them in a saucepan
3. Peel & cut the potatoes into small chunks & add to the saucepan
4. Add all the other ingredients & give a good stir
5. Bring to the boil – keep your eye on it as it will soon boil over due to the milk in it.
6. Reduce heat & simmer for 15 – 20 minutes until the potatoes & mushrooms are soft
7. Remove & discard the bay leaf
8. Serve steaming hot in bowls 
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