Souped up: Mushroom super soup
SOUP: 198 cals per serving
BOOST: 173 cals per serving
SERVES 4
15g dried porcini
3 tbsp extra virgin olive oil
600g chestnut mushrooms, trimmed and sliced
3 banana shallots, peeled, halved and sliced
1 celery heart, trimmed and sliced
3 garlic cloves, peeled and finely chopped
150ml medium sherry
800ml vegetable stock
sea salt and black pepper
- Cover the porcini with 150ml boiling water in a small bowl and leave to soak for 15 minutes. Drain and chop the soaked porcini and add the soaking liquor to the stock, discarding the last little bit if it is gritty.
- Meanwhile, heat 1 tablespoon of oil in a large frying pan over a high heat, add half the chestnut mushrooms and fry for a few minutes until lightly coloured, stirring frequently. Remove to a bowl and cook the remainder in the same fashion. Heat another tablespoon of oil in a large pan over a medium heat and fry the shallots and celery for 5-8 minutes until relaxed and starting to colour, stirring frequently and adding the garlic 1-2 minutes before the end. Add the sherry and simmer until well reduced and syrupy.
- Add the chestnut mushrooms and porcini to the pan, with the stock and some seasoning, bring to the boil and simmer for 10 minutes. Purée the soup in batches in a blender. Return to a clean pan or transfer to a bowl, check the seasoning and rewarm as necessary.
BOOST YOUR BOWL Dice the flesh of 1 avocado and toss with a squeeze of lemon and some salt. Prepare 2 heaped tablespoons of coarsely chopped hazelnuts or cashews. Ladle the soup into bowls and swirl 1 heaped teaspoon of sour cream through each one. Drop a sprinkling of rocket in the centre, with the avocado on top and then a scattering of the nuts.