Towards the end of the week, my family have to suffer my experimental ‘leftover’ recipes. Growing up, we had a name for whatever it was we managed to hustle together from vegetables past their prime, the remaining half onion and that Tupperwared bit of pasta lurking at the back of the fridge. It was called ‘mush’. Sounds awful, but it was usually pretty good.
I accidentally made a delicious, vegetarian soup from leftovers this week, which I wanted to share with you. Mushroom and celery aren’t vegetables I would usually combine, but I was having one of those ‘what the heck’ moments. I knew the flavours would be subtle enough for the kids to enjoy it too. It took about 15 minutes to make and was delicious hot that day, and served cold the next.
Here’s the recipe.
30 g butter – I use Clover
Half a red onion – chopped
2 spring onions – just the white half, chopped
2 sticks of celery – chopped
250 g chestnut mushrooms – or any combination of leftover mushrooms – cleaned/peeled and chopped
750 ml chicken stock
100 ml milk
Tsp celery salt
Pinch of pepper
Cream or crème fraîche and sprig of coriander to garnish
Melt the butter in a non-stick saucepan. Fry the onions, spring onions and celery until the onions start to go transparent. Add the mushrooms, season with celery salt and pepper and simmer with the lid on until the mushrooms soften and give up their liquid. Add the chicken stock. I use Telma Chicken Soup mix as it makes an authentic broth, but I always use less powder per litre than on the instructions, as it makes the soup less salty. Simmer for 10 minutes with the lid on. Let the soup cool before blending. I use a hand blender which I’ve had for about 10 years, it’s the quickest way to make soup and is the easiest gadget to clean. Add milk to taste and more seasoning if necessary. You’re good to go! Serve with fresh crusty bread and enjoy in the sunshine.
More ‘mush’ experiments to follow. You can follow my Lazy Cooking recipes on Pinterest:
Follow Lifestyle Maven’s board Lazy Cooking – my recipes on Pinterest.
If you decide to make this recipe, let me know what you think.