It is a cool Sunday afternoon and I am thinking about what to make for dinner. It’s also raining, so I think a nice warm soup to go with the Rosemary Bread I made earlier….. Okay, I have mushrooms so I open my big lovely book called “SOUP” by Debra Mayhew and find a recipe that is just the ticket! Mushroom, Celery, and Garlic Soup.
Ingredients for 4 servings:
4 ½ cups chopped mushrooms
4 celery stalks, chopped
3 garlic cloves (I use a garlic press)
3 tablespoons white wine
3 cups chicken stock
2 tablespoons Worcestershire sauce
1 teaspoon grated nutmeg
Salt and freshly ground black pepper
Celery leaves to garnish
Place the mushrooms, celery, and garlic in a pan and stir in the wine. Cover and cook over low heat for 30 t0 40 minutes until vegetables are tender.
Add half the stock and puree in a blender, or use an immersion blender to puree until smooth.
At this time add the Worcestershire sauce, and nutmeg.
Bring to a boil and season to taste with salt and pepper. Serve hot, garnished with celery leaves.