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Mushroom and watercress soup - vegetarian lifestyle recipe book

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Mushroom and watercress soup - vegetarian lifestyle recipe book

Ingredients: Mushroom and watercress soup - vegetarian lifestyle recipe book

For four people

1 pint / 550 ml stock

1 medium onion

2 cloves garlic, crushed

2 tablespoons olive oil

1 oz / 25 g wholemeal flour

8 oz / 200g mushrooms, sliced thinly

2 tablespoons chopped watercress

salt to taste

Instructions: Mushroom and watercress soup - vegetarian lifestyle recipe book

Fry the onion and garlic, gently, in the oil for five minutes.
Mix the flour to a paste with a little cold water, then whisk into the stock.
Add the onions to the stock and bring to the boil, stirring continuously as the soup thickens.
Add the mushrooms and watercress to the soup and simmer for a further five minutes.
Serve with any bread.