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Recipe ideas from the National Trust.
Ingredients
1 tbsp vegetable oil
1 onion, peeled and chopped
500ml vegetable stock
250g white button mushrooms, trimmed, cleaned and sliced
Zest and juice 1 lemon
Salt and pepper
2 tbsp freshly chopped parsley
Method
Heat the oil in a saucepan and gently cook the onion until soft but not coloured.
Add the mushrooms, half the parsley, the lemon zest and season well
Cook for 3-4 minutes until the mushrooms start to soften.
Add the stock and bring to the boil. Simmer for 5 minutes until tender.
Take off the heat.
Add the lemon juice and the rest of the parsley.
Liquidise with a soup blender.
Adjust seasoning as necessary. |
