We have had rain virtually every day here in East Anglia for the last month. The sky has been grey, and it has been chilly for May. So soup seemed to be on the agenda. I decided to whip-up some mushroom soup as I had the ingredients at hand, and it made a yummy, warming filler on a drizzly day.
- Mushrooms 20-25 chestnut
- Garlic 5-6 cloves to taste
- Potato 170 g/ 6 oz
- Water 1.5 litres/ 6 cups (or so)
- Vegetable Stock Cube 1
- Greek Yogurt 2 Tbs
- Salt to taste
Wash and cut the potato into 1/2 inch cubes (peeled or unpeeled to taste – I leave mine unpeeled). Remove the skins from the garlic and dice finely. Cut the mushrooms into 1/4 inch peices. In a pot or soup-maker place the veg and add the water. Pring to a boil and reduce to a high simmer if using a pan, or run one cycle of soup maker (about 30 minutes). Add the stock and cook for 10 -15 minutes longer or a 1/2 cycle of maker. Then blitz for about 30 seconds for chunkier, or 1 minute for smooth soup. Stir in yogurt and salt to taste – that’s it.