Jennifer A. Tyler wrote:
I have a great soup that....like many of my recipes...I don't know exact
quantities of, but here ya go...
[...]

Sounds like a nice recipe, and thank you for posting it, but for some
reason I don't get too excited about potato-based soups. Lentil-based
soups are another matter, and I love cooking them. Here's the mushroom
soup I was considering. I may do mushroom and barley instead, though.


Country Mushroom Soup

A tested recipe from
http://www.earth.li/~kake/cookery/re...room-soup.html
I can't remember where this came from, or how far away it is from the
original version. It's lovely and lemony, but if you're not too fussed
on lemon-peel flavour, you may like to add less peel.

Serves 4

* 1 medium onion (about 150g, 6 oz)
* 2 garlic cloves
* 2 tsp ground roasted coriander seed
* 225g (8oz) mushrooms
* 2 pints vegetable stock (made with a cube if necessary)
* grated rind of 1/2 - 1 medium lemon
* 2 Tbsp chopped fresh parsley or 1 Tbsp chopped fresh thyme or marjoram
* salt and black pepper to taste
* 100g (4oz) fresh wholemeal breadcrumbs

1. Chop the onion, garlic and mushrooms finely. Don't chop the
mushrooms too finely though.

2. Saute the onion in the vegetable stock until softened, or use olive
or sunflower oil if you prefer. Add the garlic and coriander and stir
for about a minute.

3. Add the mushrooms and cook over a gentle heat, stirring
occasionally, for 3-4 minutes. Stir in the remaining stock, the lemon
rind and the parsley. Bring to simmering point, cover and simmer for
10 minutes.

4. Season to taste, then stir in the breadcrumbs and cook for 1 minute
longer.

5. Serve immediately, or freeze. Freezes well, and the breadcrumbs
don't absorb too much liquid while you're cooling it.