Returning home from the weekend the fridge is pretty empty other than a box of mushrooms from the vegebox , I could eulogise forever about how different these babies are to anything you find in a supermarket instead of going slimey to indicate they are reaching the end of their lives delicate gills release gentle black spores this means they are perfect for soup.
Mushroom soup has a rich earthy taste though I have made it with wild mushrooms but so far the fungi season has been a little disappointing this was just for lunch
a box of mushrooms
1/2 pint of vegetable stock
1/2 pint of milk
1 clove of chopped garlic – finely chopped
- Roughly chop the mushrooms , simmer them with garlic in the stock for 10 minutes on a low heat
- Puree add the milk and warm through
- Season with salt and pepper
- Eat with warm bread.
I don’t think its really grey food its more charcoal flecked like George Clooneys beard…. ok I prefer Alan Rickman .. it just made a bad day slightly better .
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