Sounds lovely, I made both Mushroom and Tomato soups. I was, very carful, cooking the onions, in butter,- just letting them Caramelise, over a very low heat- with frequent stirring. The Tomatoes I peeled, chopped- after removing the stork end- then cooked them slowly in my largest saucepan. The Mushrooms I gently fried, again in butter (maybe with a little oil added) until they were 'lovely and soft' then I transferred these, to the saucepan. I then added hot water, I had had the kettle on previously, milk, stock- I used Bullion, Swiss Vegetable- stock. In both cases I let them Simmer, for about, twenty minutes with stirring. (The Tomato Soup will require, a fair bit, of Sweetening. I added some ketchup, to the peeled/ chopped tomatoes. Honey, which can be added to either soup, is a good ingredient too.) I then Blended the mixture, I have a Stick Blender, which can be used in the pan directly. (A small 'Tip' here, if you remove- or don't add- some of the cooked mushroom- it can be cut small, then added to the soup after blending....Just like the Pros.) A, VERY small, amount of white pepper needs to be added and, I do mean small- too much ruins it!
Both soups will Keep in the Fridge, for about four days. Alternatively they both Freeze, very well indeed. If you are interested I have a 'Leek + Watercress Soup' recipe, it's lovely. Let me know. Mean time, enjoy the Soups.
Content on HealthUnlocked does not replace the relationship between you and doctors or other healthcare professionals nor the advice you receive from them.
Never delay seeking advice or dialling emergency services because of something that you have read on HealthUnlocked.
Thank you. Re opening milk/soup tetra packs
Meal ideas for down days or any day
