Posts Tagged ‘Soups’

4-1/2 cups of chicken stock (bouillon)
1 medium bunch of spring onions
3/4 lb of mixed mushrooms, wiped clean
A pinch of salt
A pinch of freshly ground black pepper
3/4 cup of cooked liver, finely diced
2-1/2 tablespoons of chopped coriander for a garnish

Pour the chicken stock into a saucepan. Remove the green ends from the spring onions and add the white bulbs to the pan with the whole mushrooms.

Bring the stock to the boil, add a little seasoning, then lower the heat and cover the pan. Simmer steadily for 20 minutes. Remove from the heat and add the liver.

Ladle the soup into a liquidizer or food processor. Process to a smooth puree.

Return to the pan, check the seasoning and add a little more if required. Bring just to the boil, then pour into individual soup bowls, garnish with the coriander and serve.

Note : this recipe can also be made as a Kidney and Mushroom Soup by simply replacing the liver ingredient with the same amount of kidneys.

This recipe makes enough soup to serve 4.