QUICK VEGETABLE MUSHROOM SOUP WITH DULSE FLAKES

Clean up with this soup that is quick, has great flavour and warms the cockles of your heart.


BOF…… short for bottom of the fridge. Sometimes we need to clean out the fridge, use up all the bits and pieces or make a quick dish from what’s around the kitchen. Many of us often cook like this often and need to think creatively on our feet. I always have fresh food but often buy things that are in season as I wander around the market and worry about what I will make with the food selection later. This is how this soup was created.

I was going to make a mushroom soup until I realised there were only 3 large Swiss mushrooms in the bag. I had leeks, carrots, dulse flakes, nitrate free bacon and some fresh, frozen chicken stock. With lots of flavour and possibilities, I created this recipe that got the thumbs up from Mr 70’s.

You need:

Makes 4 serves

1 leek, washed, trimmed, cut into 4 strips lengthwise, then finely diced

1 medium carrot, washed and finely diced

1 stick of celery, washed and finely diced

3 large Swiss mushrooms, stalks removed and thinly sliced

1 brown onion, peeled and diced

1 large clove garlic, peeled and crushed

2 pieces nitrate free bacon, fat and rind removed, diced

1 tablespoon olive oil

30gms butter

500 mls chicken stock

2 cups water

1 teaspoon red dulse flakes

2 tablespoons wheat free tamari

cracked black pepper to serve


To make:

Heat olive oil in a heavy based saucepan on medium heat.

Add bacon, as it starts to brown add onion and garlic, sauté for 3-4 minutes, stirring occasionally.

Add leek, carrot and celery and sauté a further 2-3 minutes to soften.


Melt butter in the vegetable mix and add mushrooms. Put the lid on and allow the mushrooms to sweat down for 4-5 minutes.

Pour in chicken stock and water, add the dulse flakes. Bring to a simmer and cook for gently for 5 minutes.

Add 2 tablespoons of wheat free tamari and serve with cracked pepper.

Bon appetite

x 19seventiesgirl
 

 

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