I just noticed I had some field mushrooms left in the fridge that needed using up so I have just made this soup. It tastes yummy and I'll be having a bowl for lunch today with a salad.
1 tsp bertolli light
1/2 onion, sliced
1 small garlic clove, sliced
1/2 tbsp fresh thyme, chopped finely
200g mushrooms, sliced
3/4 pint vegetable stock
1/2 tbsp grain mustard
2 tbsp half fat creme fraiche
Heat the bertolli light and fry the onion, garlic and thyme gently for about 5 mins. Then add the mushrooms, fry for a while and then add the stock. Leave to simmer for 20 mins. Add the grain mustard and creme fraiche and blitz in the food processor.
To be fair the photo does not do the soup justice - it looks like runny weetabix in the photo but it was really really nice !
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