1 propoint!
1.5kg of mushrooms
Chicken stock pot
3tbsp brandy
Chopped clove of garlic
Black pepper
Fresh thyme
1500ml of boiling water
Makes 6 servings (at least)
Roughly slice many mushrooms - I'm using 1.5kg of chestnut and plain (economy). Add a 100ml water in a large pan and throw in a handful of fresh thyme and a chicken stock pot. Add some freshly ground black pepper. When the water is simmering, throw in half the mushrooms and simmer for 20 minutes.
As the mushrooms cook down they will produce their own juices which will be a rich brown colour.
Add more mushrooms - if you don't want to slice them just break them into the pot with your hands it's much faster but only if you want to blend the soup at the end. Sliced mushrooms look prettier.
I'm adding more thyme - don't worry it cooks down and the flavour is mild so won't dominate the soup at the end.
Add a chopped clove of garlic the real or the lazy way. Then add the rest of the water and simmer for 20 minutes.
Blitz until smooth and turn off the heat.
Serve with a slice of brown bread or cheese as a starter or a light lunch.
Doesn't look great but is absolutely gorgeous and only 1 point per serving!
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