Roasted Mushroom Soup
If you like mushrooms you will love this soup. Rich, earthy, mushroom flavour, low in carbs, sugars and calories. Beautifully light but packing a punch with flavours. Roasting the mushroom intensifies the flavour, I like to use chestnut mushrooms but any with a strong flavour or a mixture will work.
1kg mushrooms (a mix with strong flavours works best)
4tbsp rapeseed oil (you can use sunflower or olive oil)
4 cloves of garlic chopped
large handful of flat leaf parsley
800ml gluten free Vegetable stock (I use Kallo)
Pre heat oven to 190c/170c fan/gas 5. Remove stalks and chop caps and place in a large roasting tin. Add the oil and mix up coating all the mushrooms – you may want to use your hands to do this. Season with salt and pepper and roast in the oven for 25 minutes. Remove and add the garlic give a stir and return to the oven for a further five minutes to cook the garlic.
Place the mushroom and garlic and any juice from the roasting tin into a blender with the parsley and 700ml stock (retaining some if soup too thick and more needed) Blitz the soup if too thick add a little more stock until its the thickness you desire. Taste and add more seasoning if required. Serve immediately or reheat when needed. This soup can be made up to 2 days before.
If you were at the Expo in October you will probably of seen Imogen from Sugar Buttons Creative making these delicious ...
With summer now well on the way and the weather man’s promise of good weather, picnics and bbq’s are on the agenda. So, this I thought I...