mushroom soup

The next time that you are at the supermarket and you come across mushroom soup in the canned food section, instead of placing the can of soup in your trolley, why don't you place in your trolley ingredients to make your own mushroom soup instead?

Here is the recipe for my version of home-made mushroom soup. You can vary the ingredients to suit your taste.

INGREDIENTS

2 cups chicken stock

1/2 cup chick peas

1 medium carrot (diced)

1 medium potato (diced)

1 medium red onion (sliced)

1/2 cup green peas

1/2 cup young corn (sliced)

1/2 cup dried Chinese mushrooms (sliced)

1/2 cup enoki mushrooms (halved)

1/2 cup fresh milk

1/2 cup evaporated milk

1/2 tsp mixed herbs

freshly ground black peppercorn

freshly ground white peppercorn

grated mozzarella cheese

grated parsley flakes

METHOD

1. Pour the chicken stock in a soup pot. When the stock has boiled, add the chick peas, carrot, potato and red onion and bring to a boil.

2. When the soup has boiled, add the green peas, young corn, dried mushrooms and enoki mushrooms.

3. When the soup has boiled again, reduce the heat and simmer until the ingredients have softened.

4. Add the fresh milk and evaporated milk and continue to simmer.

5. Add the mixed herbs, freshly ground black peppercorn and freshly ground white peppercorn. Mix well.

6. Increase the heat again and add the grated mozzarella cheese. Stir until the soup has boiled and the cheese has been mixed with the soup.

7. Ladle the soup into soup bowls and sprinkle with grated parsley flakes before serving.