Nutritive Information
- Energy 48 Kcals / 200kj
- Fat 1.09g
- Saturated fat 0.11g
- Cholesterol 0
- Fibre 1.64g
Ingredients
- 350g / 3 cups chopped mushrooms
- 4 celery sticks, chopped
- 3 garlic cloves
- 45 ml / 3 tbsp dry sherry or white wine
- 750 ml / 32/3 cups chicken stock
- 30 ml / 2 tbsp Worcestershire sauce
- 5 ml / 1 tsp grated nutmeg
- salt and black pepper
- celery leaves, to garnish
Instructions
- Place the mushrooms, celery and garlic in a pan and stir in the sherry or wine. Cover and cook over a low heat for 30 -40 minutes, until tender.
- Add half the stock and puree in a smooth. Return to the pan and add the remaining stock, the Worcestershire sauce and nutmeg.
- Bring to the boil, season and serve hot, garnished with celery leaves.
