Mushroom and Pasta Soup

SOUP
Ingredients
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
Method
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.

Advertisements

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.
This entry was posted in Soup and tagged , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s