Method
- Chop the vegetables finely (reserving the mushrooms) and placein a large, heavy saucepan
- Add one litre of stock, made with the bouillon
- Bring to the boil, then simmer for as long as you have available (at least 40 minutes)
- Add the mushrooms about 30 minutes before you plan to serve
- Blend the soup to a consistency you like (this works chunky or smooth) and stir in the herbs, soya cream and soya cheese (if used)
- Stir well to ensure all the ingredients are blended and serve with fresh baked bread
Cooking Temperature: Medium to Low Hob
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Cooking Time: 70 Minutes +
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Serves: 4
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Keeps For: 3 days
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