POLOKWANE – When it comes to soups, Mushroom is said to be a favourite among many.
What’s for Dinner has a delicious soup recipe that you can make for dinner tonight.
Ingredients
30ml olive oil
1 onion, finely sliced
2 sticks celery, finely sliced
3 cloves garlic, sliced
600g mixed mushrooms, finely sliced
1.5l boiling water
1 x KNORR Vegetable Stock Pot
¼ tsp Robertsons Freshly Ground Black Pepper
75ml cream
15ml freshly parsley, chopped
Method
Heat the olive oil in a large saucepan over medium heat. Add the onion, celery, garlic and mushrooms and cover with lid. Cook on low heat for 5-6 minutes until onions have softened but not browned.
Remove 4 tablespoons of the mushrooms from the pan and set aside.
Pour the hot water into the pan and bring to the boil. Add the Knorr Vegetable Stock Pot. Turn the heat down to low and simmer for 15 minutes. Season with black pepper, remove from heat and puree in a blender until smooth.
Return blended soup to the saucepan, add the cream and heat gently.
Serve topped with the remaining mushrooms, divided between bowls and sprinkle with chopped parsley.
Raeesa Sempe is a Caxton Award-winning Digital Editor with nine years’ experience in the industry. She holds a Bachelor’s Degree in Media Studies from the University of the Witwatersrand and started her journey as a community journalist for the Polokwane Review in 2015. She then became the online journalist for the Review in 2016 where she excelled in solidifying the Review’s digital footprint through Facebook lives, content creation and marketing campaigns. Raeesa then moved on to become the News Editor of the Bonus Review in 2019 and scooped up the Editorial Employee of the Year award in the same year. She is the current Digital Editor of the Polokwane Review-Observer, a position she takes pride in. Raeesa is married with one child and enjoys spending time with friends, listening to music and baking – when she has the time. “I still believe that if your aim is to change the world, journalism is a more immediate short-term weapon." – Tom Stoppard
