I can’t find the recipe I used to make the gammon and leek soup which came third in the Charity Soup off so  here instead is the recipe for the joint first place soup.

But before that – a blanket update.

There isn’t one.

I was in Cape Town all of last week and this week my co blanket buyer and hander outer is writing her psychology masters mid-year exams so i have to wait for her before we can go spend the money and start dishing out the warmth. But this will happen next week. and photos shall follow.

 

But – back to the soup

Wild mushroom soup with sage

(only i bought the mushrooms from Pick n Pay and didn’t have sage)

You need:

25g butter

1 chopped onion, 2 crushed garlic cloves, 6 fresh sage leaves (if you can find them. i couldn’t so i used parsley. a different taste but it was still delicious)

1 Tablespoon flour, 1 litre veggie or chicken stock. (I have bought a bottle of organic veggie stock which i don’t for one second belive is really organic but it is much less salty than normal stock so i think worth it)

750g of assorted mushrooms. (I used a mixture of brown mushrooms, button mushrooms and those fancy shmancy mushrooms you get at Pick n Pay now.)

120ml of white wine (like anyone ever measures the wine they put in food), 120ml double cream (i used plain yoghurt)

salt, pepper and parsley to garnish

 

You do:

Melt the butter in the pot you will cook the soup in. Gently fry the onion and garlic until the onion softens. about 4 minutes-ish. Add the flour and cook for a bit. Then add the stock slowly, stirring away. Add the chopped mushroom and bring to the boil. Here I went my own way because i was making the soup in advance. I added all but one packet of those skinny mushrooms with the little ball heads. They look like these enoki mushrooms but I don’t remember that that was what PnP called them.

 

Once boiling, reduce the heat and simmer with the lid on for about twenty minutes. It is surprising that it really does take that long for the mushrooms to get soft.

Use a food processor or wand to whizz the soup up. It never gets completely smooth but whizz until it is as you like it. Ten minutes before serving I added the rest of the mushrooms  and a handful of chopped parsley, and allowed the soup to simmer. Then I added the yoghurt and the recipe asked for the wine at this stage. I didn’t much fancy raw wine in the soup so I left it out!

I know – shocking!

Once the yoghurt was added you can’t let the soup boil, so warm it through, season with salt and pepper and serve with a parsley garnish.

Was a very filling, creamy, rich and delicious bowl of soup.

 

 

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