Despite being without salt, it makes a delicious soup with plenty of flavour from the garlic and mushrooms - I had a bowl myself, minus any seasoning so this is one the whole family can enjoy. I give to Bridget with a few soldiers of granary toast and she absolutely loves it.
The below makes enough for approximately 8-10 baby portions or six with a bowl for the chef! It freezes perfectly also and you just need to remove on the morning you wish to use to defrost fully before re-heating.
- 4 large flat or Portobello mushrooms
- 1 small red onion
- 1 clove garlic
- 2 tbsp basmati rice
- Pinch of black pepper
- 1 tsp olive oil
- 1 pt Baby vegetable stock (can just use water as Jamie does)
Firstly place the oil into a non-stick saucepan and place on a low heat.
Finely dice the onion and crush the garlic and add to the pan to gently soften.
Roughly chop the mushrooms and add to the pan with the rice, using a wooden spoon to stir through and ensure all gets a coating in the oil.
Pour over the stock and allow to cook on a low heat for 30 minutes.
Remove from the heat and allow to cool for 10 minutes or so.
Either use a hand soup blender or pour into a liquidiser and blitz to a smooth soupy consistency. Serve with some wholemeal or granary toast and portion up accordingly. If freezing, allow to cool completely before popping into the freezer.