Spicy Mushroom and Fresh Coriander Soup
|Butter||3 Ounce (75 Grams)|
|Spring onions||1⁄2 Bunch (50 gm), chopped|
|Mushrooms||8 Ounce (250 Grams)|
|Fresh coriander||2 Tablespoon|
|Chili powder||1⁄2 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Lemon juice||2 Tablespoon|
|Water||1⁄2 Pint (300 Milliliter)|
|Single cream||1⁄2 Pint (300 Milliliter)|
|Cream fresh||1 Tablespoon|
|Spring onion||1⁄2 Small, chopped|
Melt the butter in a saucepan over a low heat.
Add the chopped spring onions and fry them for 2 minutes before adding the mushrooms, coriander, salt, chilli powder, garlic powder and lemon juice.
Continue to stir-fry for about 3 minutes, then pour in the water and fresh cream.
Stir the mixture gently, taste and adjust the seasoning, if necessary.
Transfer the mixture to a food processor and blend until smooth, about 1 minute.
Return the soup to the saucepan and bring to the boil.
Transfer to 4 individual serving bowls and serve, garnished with the coriander, fresh cream and spring onion.