Broad Bean Pod & Gluten Free Bread Soup
Cheesy Potato Soup with Dill
Courgette & Apple Soup
Gingered Chicken & Sweet Corn
Golden Tomato & Courgette Soup
Lentil & Chard Soup (Salka)
Mushroom Soup with Blue Cheese
Squash & Sweet Potato Soup with a Sting
Thai Style Hot & Sour Mushroom Soup
Tomato Soup (or Sauce)
White Beetroot & Apple Borscht
(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
THE SLOW COOKING CELIAC BY ANNE LUDER
Recipes for slow cookers + conventional methods - many suitable for Shabbat
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I like this as a lunch either with bread or Pesach bread.
Sometimes I cook it with only half the stock, so its really thick and pour it over baked potatoes or sweet potatoes use what I wish as a sauce and then thin down what's left to use the next day as soup. If you don't like blue cheese use a strong hard cheese
½ kilo (1lb mushrooms)
3 sprigs thyme
4 spring onions (scallions)
1 tbsp olive oil
Knob of butter
1 cup milk
Heaped tbsp potato flour (or corn flour/starch)
2 cups vegetable stock
30-50g (1½ - 2oz) blue cheese
Little cream and few coriander or parsley leaves for garnish
Chop the onions and the mushrooms finely. Heat the oil and butter in a pan, fry the onion until translucent.
Slice the mushrooms and add to the pan, cook for further 5 minutes on a reduced heat. Stir in the potato or corn starch and make sure the mushrooms are coated then gently pour in the milk and stock stirring so as you don't get any lumps.
Add the thyme and cook together until the mixture thickens slightly and the "flour" is cooked out. Add the cheese and let it melt in. Season the soup to taste.
You can either serve this as it is, as a country soup or puree down.
You may need to thin it down with some more liquid if you puree it .