SOUTH AFRICAN RECIPES (MUSHROOM SOUP)

   Ingredients

-         1 packet wild mushroom soup (or cream of mushroom)

-         30 ml butter

-         250 g white button mushrooms, sliced

      -           1 large onion

      -         250 g large brown mushrooms

-         1 x 425g can of cream of mushroom soup

-         1 large carrot

-         45 ml olive oil

-         Garlic chopped (to taste)

-         45 ml dry sherry (optional)

-         Pinch of ground nutmeg

-         freshly-milled black pepper

-         65 ml finely snipped plain or garlic chives

Method

     -         Heat the oil, blade the onion and carrot, add them and sauté until soft and golden.

     -         Then grate the brown mushrooms by hand or in a processor. When the onion and carrot are golden, add the butter to the mixture.

     -         When melted, add the mushrooms (brown as well as the white) and sauté until they have released their juices and are cooked through.

     -        Add the can of soup and fill the empty can water. Add to the soup and mix well.

     -         Now mix the soup powder with a little cold water and whisk into the soup. Add the garlic and leave the soup to simmer until thick, about 5 minutes.

      -         Add the sherry, if using and then season to taste with nutmeg and black pepper.

     -         Stir in the chives and serve with sour cream, croutons, cheese crackers or any garnish or accompaniment of your choice.

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