Tuesday, April 23, 2013

Healthy Mushroom Soup

Serves 2

1 white onions
olive oil
1/2 organic chicken or vegetable stock cube
1/4 bunch fresh thyme
1 cloves of garlic
2 large portobello mushrooms
50 g basmati rice (1/4 cup)
1/2 tablespoon single cream
1/2 teaspoon truffle oil


1) Peel, halve and finely slice the onions and put them into the large pan with 1 tablespoons of olive oil.

2) Crumble in the stock cube, add a pinch of salt and pepper, strip in the thyme leaves and squash in 1 unpeeled cloves of garlic through a garlic crusher.

3) Tear the chestnut stalks and portobellos into the onion pan, add the rice and cook for a couple of minutes.

4) Pour in 500ml of boiling water and boil with the lid on.

5) Use the stick blender to purée the soup to a consistency you like, then season to taste, if needed, and swirl in the cream and truffle oil.

Source: Jamie Oliver's 15-minute meal.

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