Online Reporter
Chef Rudo Kandiero
THIS is a warm and velvety soup that will leave you satisfied.
Ingredients
One pound (454 grammes) mushrooms, sliced;
One onion, chopped;
Two cloves garlic, minced;
Four cups vegetable broth;
One cup heavy cream;
Three tablespoons butter;
Two tablespoons olive oil;
Salt and pepper to taste
Method
- Heat the olive oil in a pot. Sauté the onion, garlic and mushrooms until softened.
- Stir in the butter and allow it to melt completely into the mushrooms.
- Pour in the vegetable broth and bring the mixture to a gentle simmer for 10 minutes.
- Stir in the cream, season generously with salt and pepper, and simmer for another five minutes.
- Serve hot, garnished with fresh parsley or extra sautéed mushrooms.
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Creamy pumpkin soup
This is a simple, creamy pumpkin soup that can be ready in just 20 minutes.
Ingredients
One tablespoon olive oil;
One onion, chopped;
Two cloves garlic, minced;
One (15-ounce) can pumpkin purée;
Three cups vegetable broth;
Salt and pepper to taste
Method
- In a pot, heat the olive oil. Sauté the onion and garlic for five minutes.
- Add the pumpkin purée and vegetable broth, and stir well to combine.
- Bring the mixture to a boil, then immediately reduce the heat and simmer gently for 10 minutes.
- Carefully blend the soup until smooth. Season generously with salt and pepper, and serve warm.
Rudo Kandiero is a qualified chef with a diploma in food preparation and culinary arts, patisserie and food safety the HACCP way. She can be contacted on 0772748509.
