Tuesday, January 29

pushing my buttons

Was in the mood for soup (when am I not?), and made this with some baby carrots, onions and shrooms I had in the fridge. Quick, easy and so yummy. Was going to add frozen peas at the end but forgot due to the delish smells wafting through the entire flat. (I have an entirely different story about the not-so-yummy wild rocket-basil soup I made last night. I know, what was I thinking? Bleugh!)

1 tbs butter
1 onion, sliced
3 shallots, sliced
3 cloves of garlic, smashed
12 baby carrots, thickly sliced
200g button mushrooms, sliced (can also be made with shiitake or portobello, but I like low-class button mushrooms)
1 tsp dried tarragon
1 cup chicken stock
1 cup water
Salt and pepper to task

Melt butter in stock pot over medium heat and cook onion, shallots, garlic and carrots until soft, about 10 minutes. Add tarragon and mushrooms and cook until mushrooms are browned, about three to five minutes.

Add the chicken stock and water and bring to the boil. Add salt and pepper to taste.

Simmer for 30 minutes and serve with spring onions (mine all died, so no garnish in the above photo).