* 25-30g packet dried mixed mushrooms
* 30g (1oz) butter
* 1 medium onion, peeled and chopped
* 250g (8oz) chestnut mushrooms, chopped
* 1 cube of vegetable stock
4tbsp * Marsala (of Italian wine) or Madeira
* Salt and freshly ground black pepper
* Chives, for garnish
1st Pour 600ml (1 pint) of boiling water in a jug and add the dried mushrooms. Let the mushrooms for about 20-30 minutes to take effect.
2nd Melt the butter in a large pot and add the onion. Cook the onion over medium heat for about 5 minutes until it begins to soften. The chopped chestnut mushrooms to the pan and cook for another 5 minutes, until soft mushrooms.
3rd Pour 300ml (½ pint) of boiling water into the pan and crumble in the bouillon cube.
4th Reserve a few of the soaked mushrooms for garnish and add the rest and the soaking liquid to the pot. Bring the mixture to the pan bring to a boil, cover the pan and cook the soup for about min 15th
5th Remove the pan from stove and puree the soup in a blender, food processor or with a hand blender. Stir in Marsala or Madeira to taste.
6th Reheat the soup if necessary and serve, garnished with the reserved mushrooms and a few chives.
7th The cold soup is packaged in a suitable container and freeze up to 1 month. Allow the soup to warm up before it thoroughly defrost.
Nutritional information per portion
* Calories 101(kcal)
* Fat 7.0g
* Saturates 4.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.