Search inside this book

No other editions

Soup

Fat-Free Mushroom Soup

Page 19

Cuisine: English/Scottish | Course Type: Soups and Stews

(1 review)

Tags:

Recipe Review

3rd August 2013

Sovay from Northern England,

Definitely healthy and easy to make, though I'd define the flavour as pleasant rather than spectacular. As usual with puree soups involving potato, I cooked the potato in large chunks so that I could sieve rather than process it, for better texture.

The relatively large quantity of dried porcini makes this a slightly extravagant recipe and next time I may reduce the quantity by half and compensate by using home-made fat-free chicken stock instead of water. Another issue with the dried porcini is that because they go straight in without pre-soaking, any grit or sand will end up in the soup, so I shall probably pre-soak next time.

Recipe says it's for 4 but I found it made 6 starter-sized helpings.

(0) useful  

Comments

Login or register to add your own comments.