Mushroom soup – a scrumptiously delicious, cheap, healthy, gluten free recipe with vegan option at approx 32p a serving (makes 6 servings).

Mushroom soup - My favourite for a quick delicious lunch.

You can't beat a warming bowl of healthy creamy (without the cream) mushroom soup - very satisfying.

·        Preparation: 15 minutes

·         Cook: 40 minutes

·         Freezable

·         Easy

Ingredients

§  1 tbsp olive oil (or you can use 50g of butter)

§  1 onion (large), chopped

§  3 sticks of celery, chopped

§  Punnet of mushrooms (chestnut and/or white mushrooms), sliced

§  500ml vegetable stock (add more water to cover mushrooms)

§  Slosh of sherry (optional - i like it!)

§  250ml milk (soya milk or alternative to make vegan)

§  4 heaped teaspoons corn flour

§  pepper (to taste)

Method 

1. Put oil or butter in pan and heat - gently fry onion till soft, add mushrooms and celery, then fry for about 5 minutes.

2. Put the stock and sherry in and stir, reduce heat to low and cover to simmer for 15 minutes.

3. Meanwhile whisk the flour and milk in a bowl and pour into soup and stir, simmer and cover for 15 minutes, stirring now and then.

4. Add salt and pepper. let the soup heat up for about 3 minutes (don’t boil). If you're not keeping an eye on your carb, enjoy with fresh crusty bread and butter.

Today I got reduced price mushrooms at 53p a punnet. I used 2 punnets and I reckon the total cost for 6 hearty helpings, (without bread and butter), was definitely no more than £1.90 - about 32p a serving.