- 1 white onion
- 1 carrot
- 1 celery stick
- 1 vegetable stock cube
- A 400g punnet of souping mushrooms
- 2 garlic cloves
- A handful of rosemary, leaves only
- 1 tbsp balsamic vinegar
- 1 apple
- 1 tbsp olive oil
- Sea salt and freshly ground pepper
- 500ml boiling water or homeade stock
- 2 large pans with lids
- Measuring jug
- Hand-held blender or blender
- 1.
Peel and finely chop the onion and carrot. Slice the celery. Warm a large pan for 1 min. Add ½ tbsp oil and the chopped veg. Season. Sizzle over a medium heat for 5 mins till the veg pick up a little colour.
- 2.
Crumble a stock cube into the pan. Pour in 500ml boiling water (or use homemade stock). Cover and simmer for 10 mins.
- 3.
Thinly slice the mushrooms. Peel and finely chop the garlic. Warm another pan for 1 min over a medium heat. Add ½ tbsp oil and the mushrooms. Season. Fry for 8-10 mins till golden. Stir now and then. Finely chop 1 tbsp rosemary. Add to the mushrooms with 1 tbsp balsamic and the garlic. Cook over medium-high heat for 1-2 mins till fragrant.
- 4.
Take off the heat. Scoop out a heaped spoonful of mushrooms and set aside.
- 5.
Peel, core and chop the apple. Add the mushrooms and apple to the soup pan. Blend till smooth with a hand-held blender, or blitz in a blender. Taste and season. Ladle into warm bowls. Garnish with the reserved mushrooms and extra rosemary.