Bean and Mushroom Soup
Ingredients (12 persons)
| Amount | Measure | Name |
|---|---|---|
| 60.00 | g | MARVELLO Full Fat Spread 30 x 500g |
| 100.00 | g | Leeks |
| 200.00 | g | Carrots |
| 250.00 | g | Mushrooms, Button (Champignons de Paris) |
| 410.00 | g | Beans, Red Kidney |
| 410.00 | g | Beans, Black-eye |
| 2.00 | l | Water |
| 164.00 | g | KNORR Brown Onion Soup 4 x 27L |
| 3.00 | g | ROBERTSONS Parsley 6 x 150g |
| Robertsons Atlantic Sea Salt and Black Pepper to taste |
Preparation
1. Melt Marvello in a large pot, add the leek and fry until soft.
2. Addthe carrots and mushrooms and stir.
3. Stir in the beans, tomatoes and 1.5lt water and bring to the boil.
4. Make a slurry with the Knorr brown onion soup and 500ml water and add to the soup.
5. Bring to the boil, reduce heat and simmer for 5 minutes.
6. Stir in parsley and adjust seasoning.
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