Watercress and Mushroom Soup Veg
HT SP 15mins
4 Starter Hors
d'oeuvre Vegetarian Vegan Dairy Gluten Wheat Free Eggless
tbsp Dried Mushrooms
Strong Fresh Vegetable Stock
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.
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.
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.
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.
Strain the consommé into soup bowls and garnish each serving with a few slices
of fresh, raw mushroom and watercress leaves.
Soup Recipes |
Hors d'oeuvre Recipes
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
to go to the chart.
If you've arrived at this page via a search engine, do take a few minutes to
look around the site. We're convinced you'll find lots more excellent recipes
and in depth culinary information covering a wide range of food related topics.