Mushroom Soup is a very easy dish, so as a novice cook then I thought that I would give it a try, it also allowed me to introduce Wanda our wonder bag, which cuts down gas consumption.
Ingredients - Serves 2
- 400g Mushrooms
- 200g Onions
- 1 clove Garlic
- 1 gluten free vegetable stock cube
- 1 teaspoon Salt
- 1 teaspoon Pepper
- Few sprigs of Thyme
- 1 tablespoon Oil
- Cornflour to thicken
Method
Prepare your ingredients by cutting up your onions very fine, while half of your mushrooms should be cut finely, while the other half should be coarsely cut. Do leave some baby mushrooms whole to be dropped in to improve the look of the dish. Once the mushrooms and onions are prepared, add one tablespoon of oil to a pot and add the onions. Fry the onions in the oil and add the gluten free vegetable stock cube, along with the salt and pepper, add some water to help the stock cube dissolve and sweat the onions a little bit more. Once the onions have gone transparent add the mushrooms, stir once or twice to mix the mushrooms and onions then add boiling water to the mix. Add about 2 pints of water which will make 2 bowls each, which is a good lunch. Bring to the boil, then add the whole mushrooms. Take off the heat and wrap in towels so that the soup will continue to cook in its own heat for about an hour.
After an hour, bring to the boil and add cornflour mixed with cold water to thicken, then serve with gluten free bread.
Top Tip
Some mushrooms are grown in a rye substrate, so it is generally a good idea to peel the mushrooms. failing that give them a good wash. This will remove any soil that is on the outside of the mushrooms, as well as reduced any gluten contamination. For super sensitive people then you should peel your mushrooms.
