Alternative title: I had a fridge full of mushrooms…And when life gives you mushrooms, you make mushroom-ade…What do you mean that’s not the proverb?
“Are these mushrooms that special funky kind of mushroom?” My brain queried.
“Sorry?” I mutter while slicing the vegetables.
“These mushrooms…Are they going to make you all peculiar like when your friend S took them in that weird caravan she was stopping in?” S had called me that particular day to explain how the toaster had suddenly started laughing maniacally at her. That toaster was, apparently, a bit of a prick.
“No, they aren’t magic mushrooms…They are just normal mushrooms…The bathroom walls won’t start melting, grains of rice won’t become sentient and a giant wooden fish won’t suddenly start reciting Shakespeare” I explained with a sigh.
“So…What’s the point in them?”
“Lunch. That’s the point. A nice, nutritious lunch”.
“I’d rather be compared to a Summer’s day by a salmon made of oak”
This is such a simple and quick soup to make, it’s ideal for when you’re totally rushed off your feet (which seems to be my life at the moment!).
1 tbsp olive oil
1 x onion
3 x cloves of garlic
1 1/2 pints of vegetable stock
Heat the oil in a pan (over a medium heat) and add the sliced onion…
Once the onion has started to soften add the crushed garlic and mushrooms…Then cook for another 5 minutes (or until the mushrooms and onion are tender).
Add the stock and bring to the boil…
Once it has done this reduce the heat and simmer for 5-10 minutes.
Then blend and serve!
See, quick and easy.
I portioned this soup out and froze it to use for a week’s worth of lunches at work…Means I don’t give in to a giant greasy egg and bacon sandwich with brown sauce from the butty van.
PS – It’s ‘Fortitude‘ episode 5 tonight…And things are about to get real interesting if episode 4 is anything to go by! How exciting!