Chicken Recipes

MUSHROOM, CELERY AND GARLIC SOUP

Worcestershire sauce makes this mushroom soup extra tasty.

INGREDIENTS
4 1/2 cups chopped mushrooms
4 celery stalks, chopped
3 garlic cloves
3 tablespoons dry sherry or white wine
3 cups homemade or canned chicken stock
2 tablespoons Worcestershire sauce
1 teaspoon grated nutmeg
salt and black pepper
celery leaves, to garnish

SERVES 4

1. Place the mushrooms, celery and garlic in a pan and stir in the sherry or wine. Cover and cook over low heat for about 30—40 minutes, until tender.

2. Add half the stock and purée in a food processor or blender, until smooth. Return to the pan and add the remaining stock, the Worcestershire sauce and nutmeg,

3. Bring to a boil, season to taste and serve hot, garnished with celery leaves.