This vegetarian brandy and mushroom soup is perfect for a cold winter’s dinner – either as a starter or as a meal on its own. Ingredients
450g mushrooms
1 onion, sliced
5 cloves garlic finely minced
1 potato
150ml Brandy s
Fresh thyme leaves
Ground coarse black pepper
Chicken or vegetable stock
Salt to season
Method
Peel potato and cut into cubes. Sauté the onion and garlic in pan over low heat until glossy and soft. Add the mushrooms and turn the heat to medium in order to brown. Add brandy and flambé until burnt off. Add the thyme leaves and cubed potato. Pour in your stock to cover vegetables. Simmer until the potato is cooked and soft. Blend in food processor or mash until combined. Season with salt and pepper and serve with crusty bread and shaved parmesan.
Alex Poltera
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We made this soup last night and what a treat :)! I have always thought mushrooms are a super meat substitute 🙂 – this was a huge hit – even with the hubby who often frowns at the thought of “meat free Monday” – thanks for sharing!
So glad you enjoyed it Jenna! It is something unusual and works surprisingly well ????