Just look what I found on my run yesterday – yummy field mushrooms, just perfect for soup.
A raid on the garden produced onions, potatoes and celery, a good start.
Seriously basic stuff this;
a few potatoes
stick of celery
Chop it all up and start by cooking the onions in a little olive oil. Add in all the other bits and pieces and some chicken stock.
Cover and simmer for about half an hour.
What could be easier. Maybe not the most appealing of soups in the looks department, but oh how yummy.
Finished off with a blob of creme freche (ok I didn’t have that in the garden) and a chunk of French bread.
Hmmmmmmm it was the perfect lunch.