Sunday, September 6, 2009

Easy Spinach and mushroom soup by Trish Deseine

Easy Spinach and mushroom soup by Trish Deseine
Serves four.

25g butter

400g wild mushrooms, cleaned and chopped

225g baby spinach, washed

1 litre chicken stock

1 bouquet garni

Salt and pepper For the garlic bread 150g butter

4 garlic cloves, very finely chopped

A handful of parsley, roughly chopped

1 baguette

Method of Preparation

1Melt the butter in a saucepan, add the mushrooms and cook gently for a minute or two until they brown.

2Add the spinach and give it a stir, then cover the pan. Once the spinach has wilted, pour in the chicken stock, add the bouquet garni and bring to the boil.

3Simmer for about seven to eight minutes, until the mushrooms are softened, then remove the bouquet garni and blitz in a blender until smooth. Taste and adjust the seasoning.

4To the make the garlic bread, preheat the oven to 160°C /325°F or Gas Mark 3.

5Mix the butter, garlic and parsley together. Halve the baguette along the centre and spread both top and bottom with the garlic butter. Wrap in tin foil and put in the oven for 15 minutes. Serve immediately with the hot soup.

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