08/09/2026
š CREAMY MOROCCAN MUSHROOM SOUP
INGREDIENTS
50g butter
1 large onion, finely chopped
500g sliced mushrooms
100g potato, peeled and thinly sliced
1 heaped tablespoon Gault's Moroccan Seasoning
500ml hot water
4 tablespoons Gault's Vegetable Stock Concentrate
500ml cream
Ā¼ cup chopped fresh coriander
Finely grated zest of 1 orange
Salt, to taste
METHOD
Melt the butter in a heavy-based saucepan over a medium heat. Add the onion and cook until soft and translucent.
Add the sliced mushrooms and cook until all the liquid has evaporated.
Add the potato, Moroccan seasoning, hot water and vegetable stock concentrate. Bring to the boil, then reduce the heat and simmer for 5 to 8 minutes, or until the potato is cooked.
Stir in the cream and bring it back to a gentle simmer, then add the coriander.
Blend until silky smooth with a stick blender. Stir through the orange zest and season with salt to taste.
Serve with plenty of crusty bread.
Happy days!
