Easy and can be done on the 23rd. Any questions shout
Ingredients:
3 x breakfast flats (the big mushroom)
1 x large long punnet of button mushrooms
3 x reduced salt vegetable stock cubes
3 parsnips
1 bunch of thyme
200ml light cream
1 tsp of mustard powder
3 x white onions chopped
8 x cloves garlic
6 x sticks of celery
350 ml water
Method:
In a large soup pot, sweat off your onions, garlic and celery until they become soft and see through.
Add in your parsnips and mushrooms. Pour in your water to about an inch below your mushrooms. Mushrooms release a load of water so do not go over the mushrooms as your soup will become too watery.
Add in your stock cubes and simmer for 20 minutes.
After 20 minutes add in your tin of coconut milk and your sprig of thyme. Boil for 5 minutes.
With a soup gun blitz your soup and season to taste accordingly.
This soup will last up to 3 days in the fridge or once it is cool freeze immediately and it defrosts well.
Watch me make it here
For any questions or feedback, feel free to reach out at info@trishalewis.ie.