Mushroom and celery soup

Name: Mushroom and celery soup
Total time: 3600 s
Yield: 3 servings
Cuisine: British
Ingredients: 2 TBSP Olive oil; 1 medium red onion, diced; 3 cloves garlic; Some ground black pepper; 150 g mushrooms, chopped; 1 TBSP ground turmeric; 1/4 cup red wine; 500 ml vegetable stock; 4 stalks celery, sliced; 4 cherry tomatoes halved; Salt to taste; Parsley; Toast

Diego @kitchenhedgehog

Really tasty soup with an earthy flavour and it's perfect for using up some spare celery! Great for cold days or just a great side for some sandwiches! 😋

Diego @kitchenhedgehog

Really tasty soup with an earthy flavour and it's perfect for using up some spare celery! Great for cold days or just a great side for some sandwiches! 😋

Saved

Ingredients

1 hour

3 servings

For the soup:
2 TBSPOlive oil
1medium red onion, diced
3 clovesgarlic
Some ground black pepper
150 gmushrooms, chopped
1 TBSPground turmeric
1/4 cupred wine
500 mlvegetable stock
4 stalkscelery, sliced
4cherry tomatoes halved
Salt to taste
Optional:
Parsley
Toast

Saved

Steps

1 hour

1

Heat your olive oil in a large pot and sauté your onion and garlic until softened (4-5 minutes).
2

Add your ground turmeric and ground black pepper along with your mushroom and continue to cook for a couple of minutes.
3

Now Add your red wine followed by the chicken stock to de-glaze the pot, add the celery and bring to a boil.
4

Reduce the heat and let simmer covered for 30 minutes.
5

Finally blend (adding a little salt if required) and serve in a bowl with fresh parsley and toast.