Mushroom and Pasta Soup

3 ozs 75 gms wholemeal pasta
2 stalks of celery, sliced
1 1/2 pts 1 Lt vegetable stock
8 ozs 225 gms mushrooms, quartered
2 tomatoes, skinned and quartered
salt and pepper
celery leaves
Cook the pasta and celery in the stock for 13 minutes. Add the mushrooms and tomatoes. Season and simmer for 2 minutes.
Garnish with celery leaves.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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