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Autumnal Funghi Soup

40 minute soup - perfect for a cold rainy day in autumn.



Serves: 4 Time: 40 minutes

 

Ingredients


  • 2 tablespoons olive oil

  • 1 onion, sliced

  • 1⁄2 leek, chopped

  • 500g mushrooms, sliced

  • 1 small carrot, chopped

  • 1 small parsnip, chopped

  • 1 small potato, peeled, cubed

  • 600ml vegetable stock

  • 100ml cream fraiche

  • 1 slice of sourdough for dunking per person


Method

  1. In a large pot, heat the oil, and sauté the chopped onion and sliced leek for about 3 minutes.

  2. Next, add the sliced mushrooms and fry for another 10 minutes stirring now and then. Add the carrot, parsnip and potato. Mix well and cook for 3-4 minutes. Season with salt and pepper.

  3. Pour in the hot vegetable stock and bring to the boil. Simmer, covered for about 15 minutes. until the vegetables are soft.

  4. Mix with a hand blender until smooth, add cream at the end and serve with your sourdough. Easy!


 

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Hope you loved it!

Rosie ❤️

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