Mushroom and watercress soup

For four people

1 pint / 550 ml vegetable stock

1 medium onion

2 cloves garlic, crushed

2 tablespoons olive oil

1 oz / 25 g cornflour

8 oz / 200g mushrooms, sliced thinly

2 tablespoons chopped watercress

salt to taste

• Fry the onion and garlic, gently, in the oil for five minutes.

• Mix the cornflour to a paste with a little cold water, then whisk into the stock.

• Add the onions to the stock and bring to the boil, stirring continuously as the soup thickens.

• Add the mushrooms and watercress to the soup and simmer for a further five minutes.

• Serve with any bread.

Mushroom and watercress soup

Posted by sarah (message id=3386 )

1 pint / 550 ml vegetable stock 1 medium onion 2 cloves garlic, crushed 2 tablespoons olive oil 1 oz / 25 g cornflour 8 oz / 200g mushrooms, sliced thinly 2 tablespoons chopped watercress salt to taste Fry the onion and garlic, gently, in the oil for five minutes. Mix the cornflour to a paste with a little cold water, then whisk into the stock. Add the onions to the stock and bring to the boil, stirring continuously as the soup thickens. Add the mushrooms and watercress to the soup and simmer for a further five minutes. Serve with any bread Post a reply to this message, or post a new topic    Your Name:  Your Email:  Subject:  In reply to message (delete if not applicable):  Display heading   Security Code:

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Copyright Peter Thomson 2010-February-9