This clear mushroom soup is full of flavour and robust mushrooms with great texture. It’s also quite low in calories.

Serves: 4

Ingredients

• 25g dried mixed mushrooms
  • I used a Merchant Gourmet packet which includes Shiitake, Oyster and Porcini mushrooms
• 4 spring onions (25g)
• 3 garlic cloves, finely chopped or crushed
• 1 large celery stick (50g)
• 100g sugar snap peas, don’t chop
• 0.5 fresh chilli, finely chopped
• 1 tsp ground black pepper
• 1 tbsp light soy sauce

Method

• Soak the dried mushrooms in boiling water for at least 30 minutes.
• Drain the liquid into a jug and top up to 1 litre with boiling water.
• Trim the spring onions and separate the white and green parts before chopping finely.
• Put the garlic and white spring onion in a large pan with a splash or two of water. Cook on a med-high heat for a couple of minutes, be careful it doesn’t stick and add more water if needed.
• Add the celery and chilli, cook for another two minutes.
• Now add the mushrooms and the 1 litre of liquid.
• Put the pepper and soy sauce in and stir.
• Bring the pot to the boil then add the peas, drop the heat to a simmer, cover the pan and leave it for 15 minutes.
• Sprinkle the green spring onions over the soup and serve.