Mushroom & Kumara Soup
400g Meadow Mushrooms - sliced
500g Sweet As! Gold Kumara - peeled and diced
2 tsp garlic - crushed
1 onion - chopped
1 carrot - peeled and diced
400g can crushed tomatoes
2 tbsp butter
3 tbsp flour
6 tbsp tomato puree
1 L chicken stock
1 bay leaf
100ml cream
½ cup chives - finely chopped
salt & black Pepper to taste
Heat butter in a large saucepan. Add in onion, garlic and carrot and sauté for 5 minutes. Add in mushrooms and sauté for 5-10 minutes.
Season with salt and ground black pepper. Add in flour and cook over low heat stirring regularly for 2 minutes. Add in tomato puree and mix well.
Gradually add in chicken stock, stirring well after each addition. Add in crushed tomatoes, kumara and bay leaf. Simmer for 40-45 minutes.
Remove from heat and allow to cool. Puree soup in a food processor or with a stick blender. Re-heat gently. Check seasoning. Stir though chopped chives and cream. Serve.
Serves 4.
Recipe by Tracy Scott
500g Sweet As! Gold Kumara - peeled and diced
2 tsp garlic - crushed
1 onion - chopped
1 carrot - peeled and diced
400g can crushed tomatoes
2 tbsp butter
3 tbsp flour
6 tbsp tomato puree
1 L chicken stock
1 bay leaf
100ml cream
½ cup chives - finely chopped
salt & black Pepper to taste
Heat butter in a large saucepan. Add in onion, garlic and carrot and sauté for 5 minutes. Add in mushrooms and sauté for 5-10 minutes.
Season with salt and ground black pepper. Add in flour and cook over low heat stirring regularly for 2 minutes. Add in tomato puree and mix well.
Gradually add in chicken stock, stirring well after each addition. Add in crushed tomatoes, kumara and bay leaf. Simmer for 40-45 minutes.
Remove from heat and allow to cool. Puree soup in a food processor or with a stick blender. Re-heat gently. Check seasoning. Stir though chopped chives and cream. Serve.
Serves 4.
Recipe by Tracy Scott
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