Worst. Blogger. Ever!
So going to back to university and new hours at work have left blogging at the bottom of my to-do list and I've hardly had the chance to try cooking new things just recently so I'm going to put a few of my tried-and-tested recipes up to make up for the accidental hiatus.
Mushroom soup is the one recipe that I get begged for each week, so it is only fair that this one gets to be the returning recipe! Really easy, and this recipe makes about two portions so I freeze one of them to use later on.
Ingredients:
- 400g mushrooms - any type, personal preference here, chopped up
- 2 leeks (or one large), sliced
- 2-3 garlic cloves, or garlic salt if you find it easier!
- 50g dairy-free butter (I'm currently using Vitalite as it is the cheapest about at the moment)
- 500ml vegetable stock (I use Knorr Vegetable stock cubes, one cube in 500ml of boiling water for this recipe)
- Salt and pepper to season
Method:
- Melt the butter in a saucepan (big enough to fit all the ingredients plus the stock in) and fry the leeks and garlic for five minutes.
- Once the leeks have softened, add the mushrooms and allow them to cook for another three to five minutes.
- Making sure that all the mushrooms have been cooked slightly, add the vegetable stock and bring to the boil. Leave the stock to simmer for five minutes.
- Taking the mix off the heat, blend the ingredients until smooth.
- Return the soup to the heat in a saucepan for a couple of minutes, making sure it doesn't boil.
