Dried Slippery Jack Soup

Name: Dried Slippery Jack Soup
Yield: Serves Six
Ingredients: salt and pepper, parsley to garnish; salt and pepper, parsley to garnish; salt and pepper, parsley to garnish; 1 large potato, diced; 2 medium-sized onions, roughly chopped; 4 sticks of celery, sliced; 300 ml (½ pint) dried Slippery Jack mushrooms; 1.5 litres (2½ pints) stock (or water used to soak dried mushrooms); 1.5 litres (2½ pints) stock (or water used to soak dried mushrooms); pinch of mixed herbs or thyme; 1.5 litres (2½ pints) stock (or water used to soak dried mushrooms); 50 g (2 oz) butter

Preparation info

Serves
Six

Difficulty
Easy

Appears in

Wild Food

By Roger Phillips

Published 1986

About

Ingredients

50 g (2 oz) butter
2 medium-sized onions, roughly chopped

Vegetarian
Soup
Spicy
Gluten-free

Method

Melt the butter, add the onion and sauté for 5 minutes. Add the potato, mushrooms and celery and continue cooking for a further 5 minutes. Add the stock and herbs to vegetables and simmer for 30 minutes. Liquidize and reheat. Season to taste and serve garnished with parsley.