Mushroom, Celery and Garlic Soup
|Chopped mushrooms||12 Ounce (350 Grams Or 3 Cups)|
|Celery sticks||4 , chopped|
|Garlic||3 Clove (15 gm)|
|Dry sherry/White wine||45 Milliliter|
|Chicken stock||1 1⁄4 Pint (750 Milliliter Or 3 2/3 Cups)|
|Worcestershire sauce||30 Milliliter (2 Tablespoon)|
|Grated nutmeg||1 Teaspoon|
|Black pepper||To Taste|
|Celery leaves||6 (For Garnish)|
1. Place the mushrooms, celery and garlic in a pan and stir in the sherry or wine. Cover and cook over a low heat for 30-40 minutes, until tender.
2. Add half the stock and puree in a food processor or blender until smooth. Return to the pan and add the remaining stock, the Worcestershire sauce and nutmeg.
3. Bring to the boil, season and serve hot, garnished with celery leaves.