BIG BITE: Delicious creamy mushroom soup

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

1. Heat the olive oil in a pot. Sauté the onion, garlic and mushrooms until softened.
2. Stir in the butter and allow it to melt completely into the mushrooms.
3. Pour in the vegetable broth and bring the mixture to a gentle simmer for 10 minutes.
4. Stir in the cream, season generously with salt and pepper, and simmer for another five minutes.
5. 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

1. In a pot, heat the olive oil. Sauté the onion and garlic for five minutes.
2. Add the pumpkin purée and vegetable broth, and stir well to combine.
3. Bring the mixture to a boil, then immediately reduce the heat and simmer gently for 10 minutes.
4. 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.