From Veg Out, MQP
Publications, 2003.
Recovering from a case of jetlag I needed something mild but
tasty to ease me back into eating normally again. Soup seemed to be just
right—and something that had a bit of flavour to it.
I cut up an onion and a garlic clove and cooked them for
about 10 minutes in a little butter in a large saucepan. Then I added about
400g of chopped mixed mushrooms to cook for another 10 minutes.
While this was proceeding I prepared the next lot of
ingredients. I soaked a slice of white bread, crusts removed, for a few seconds
and then squeezed out the water. I dropped in into a bowl with 3 tablespoons of
dry sherry, a tablespoon of chopped thyme and a cup of milk. Into this I poured
a litre of stock. By this time the mushrooms were ready so I added this lot to
them and brought them to the boil. I turned them down to a simmer for 20
minutes while I went off and had a cup of green tea.
When the mushrooms were finished I blitzed them to a puree,
added a little cream to the mixture and seasoned it.
At serving time chopped parsley was added and it was topped
with croutons.
This was just what I needed. Tasty, creamy, easy to eat and
something you could eat in front of the tele. A rocket, cherry tomato and parmesan salad with a lemony
dressing accompanied it.
I haven’t used this little cookery book much before but it
has a nice collection of reasonably easy but tasty vegetarian recipes: ’60
knockout recipes for the laid-back cook’. I don’t think they’re all ‘knockout’
but they are pretty good and well worth trying.
Taste: ✔✔✔
Ease of
cooking: ✔✔✔✔
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