RECIPE :: onion and mushroom soup

(4 servings)

A rich and flavoursome soup that uses four types of onions to use their full complimentary flavours. The stock is made from a variety of vegetables and gives the soup its deep and rich flavour.

Ingredients
Stock
the leaves of a small cabbage,
2 medium leek tops (green bit),
2 carrots,
½ a celeriac,
2 medium shallots,
2 cloves of garlic,
2tbsp of olive oil,
1 bay leaf,
½ tsp of black pepper corns,
½ tsp of mustard seeds,
75g / 2½oz of brown lentils,
1tsp tamari (soy sauce) and
1½ litres of water. 		Soup
3 large onions,
2 leek bottoms (white bit),
8 shallots,
4 cloves of garlic,
150g / 5½oz of mushrooms,
2tbsp of olive oil,
120ml of water
½ tbsp brown sugar,
1½ tsp of salt and
½ tbsp of tamari.

Method
1) Pre-heat the oven to gas mark 4 / 180C / 350F.
2) To make the stock; roughly chop the vegetables and leaves and place into a large saucepan with the olive oil and sauté for 5 minutes.
3) Place all the remaining ingredients into the saucepan and bring to the boil.  Once boiling, lower the heat and simmer partially covered for 45 minutes.
4) Strain the stock through a sieve and squeeze the vegetables to extract as much flavour a possible.
5) To make the rest of the soup; finely chop the soups’ vegetables and garlic, coat in the oil and place in a casserole dish with the water and cover.  Bake for 40 minutes.
6) Place the casserole dish over a hot flame, mix in the stock and the rest of the soup ingredients and bring to the boil.
7) Place the casserole dish over a hot flame, mix in the stock and the rest of the soup ingredients and bring to the boil.