This soup doesn’t have much actual cream in it, if you like a creamier soup you can add more, or you could put a mixture of milk and cornflour in if you wanted to keep the fat level down. As there is such a small amount of cream in it, it isn’t all that naughty. The oil you can see floating on the top is the oil used to start the frying process. This provides four small to average sized bowls, or two very big serves.
1 tbs butter
1 tbs garlic infused olive oil
3 tbs of the leafy ends of the celery, sliced finely
500g thinly sliced mushrooms
2 tsp beef stock powder (gluten free)
1 tbs gluten free plain flour
500ml hot water
Salt and pepper to taste
1 tbs thickened cream
Heat the oil and butter in a large, heavy based pan and saute the celery until slightly softened. Add the mushrooms and saute for about 15 minutes – the liquid should come out of the mushrooms and they will simmer in it and turn brown. Sprinkle over the stock powder (if you want a vegetarian version, just use vegetable stock powder) and plain flour and mix. Slowly add the hot water, and salt and pepper, adjusting to taste. Bring the soup to a simmer, then add the cream and allow it to heat through (don’t let it boil) and serve.
The thing I like about this soup is that if you buy the pre-sliced mushrooms, there is very little chopping to do, and prep time is minimal. You can have this on the table about half an hour after you start.