May 21st, 2009

Celery and Mushroom Soup


3 potatoes
1 big sweet potato (kumara)
2 celery stalks
8 champignons
750 ml vegetable stock
3 Tbsp rasped cheese
sour cream to serve

Prep. time: 10 minutes
Cooking time: 15 minutes

Materials: blender

Serves 6.

Bring the stock to boil. Meanwhile, peel and cut the potatoes, chop the mushrooms and the celery. Add the potatoes and celery to the stock and cook for 10 minutes. Add the mushrooms and cook for another 5 minutes until all the vegetables are soft. Turn off the heat and stir in the cheese. Blend the soup until creamy. (Be careful when using a manual blender as the soup will “spit”). Bring to taste with salt and fresh pepper. Serve with a teaspoon of sour cream.

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