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Watercress and Mushroom Soup Veg HT SP 15mins Serve 4 Starter Hors d'oeuvre Vegetarian Vegan Dairy Gluten Wheat Free Eggless
Ingredients: 2 tbsp Dried Mushrooms 1/2 Bunch watercress 225g/8oz Button Mushrooms 1L/2pt Strong Fresh Vegetable Stock Salt and Pepper Lemon Juice
Instructions
1. Soak the dried mushrooms in hot water for at least 2 hours. Wash the watercress, discarding any damaged or discoloured leaves. Separate the leaves from the stems, and put them in two bowls.
2. Reserve 2-4 whole button mushrooms for garnish and chop the remainder finely. Combine the chopped mushrooms in a saucepan with the chicken or beef stock.
3. Drain the liquid from the dried mushrooms into a small bowl, then squeeze the dried mushrooms over the bowl to extract their juice. Discard the dried mushrooms.
4. Add the dried mushroom juice and watercress stems to the consommé. Bring to the boil, and strain off any froth that comes to the top. Lower the heat and simmer for 10 minutes. Adjust the seasoning, adding a little salt and freshly ground black pepper, and lemon juice, to taste.
5. Strain the consommé into soup bowls and garnish each serving with a few slices of fresh, raw mushroom and watercress leaves.
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