Joan's Mushroom Soup

Ingredients

• 1.750 millilitre water
• 2.3 stalk celery, sliced
• 3.1 carrot, large; sliced
• 4.1 onion, large; chopped
• 5.500 gram mushrooms, sliced; cooked with stock and strained out
• 6.1 litre chicken stock, rich; added after straining
• 7.salt, to taste
• 8.sweet paprika, to taste
• 9.250 gram mushrooms, sliced; added after straining for texture
• 10.15 millilitre sherry, optional; added at end

Method

1. 1.Boil together the water, celery, carrot, onion and the 500g sliced mushrooms. Bring to the boil and then simmer for 45 minutes.
2. 2.Strain and to the reserved stock add the chicken bouillon.
3. 3.Season with salt and paprika.
4. 4.Add the 250g sliced mushrooms and bring all to a rapid boil. Simmer for 10 or so minutes.
5. 5.Taste and if desired add the sherry.
6. 6.Top with chopped spring onion when serving.

Notes

• The first 500g mushrooms are cooked to build the stock, then strained out. The additional 250g are added at the end for texture.