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    Me

    Becky a 29 year old Brit , living in Bristol , United Kingdom

    Living in a studio flat in the centre of the city and working from home means I have one room in which I rest ,work and play . Kept company by my vegebox , laptop and a stack of recipe books . I love to cook with seasonal fresh and sometimes wild ingredients from my escapes to the countryside

    If you like what you see , have some suggestions please send me an email at girlinterruptedeating@gmail.com or leave a comment on my blog
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Mushroom Soup for the Soul


Mushroom Soup


Returning home from the weekend the fridge is pretty empty other than a box of mushrooms from the vegebox , I could eulogise forever about how different these babies are to anything you find in a supermarket instead of going slimey to indicate they are reaching the end of their lives delicate gills release gentle black spores this means they are perfect for soup.

Riverford Mushrooms

Mushroom soup has a rich earthy taste though I have made it with wild mushrooms but so far the fungi season has been a little disappointing this was just for lunch

Mushroom Soup

a box of mushrooms
1/2 pint of vegetable stock
1/2 pint of milk
1 clove of chopped garlic – finely chopped

  1. Roughly chop the mushrooms , simmer them with garlic in the stock for 10 minutes on a low heat
  2. Puree add the milk and warm through
  3. Season with salt and pepper
  4. Eat with warm bread.

Eating Mushroom Soup

I don’t think its really grey food its more charcoal flecked like George Clooneys beard…. ok I prefer Alan Rickman .. it just made a bad day slightly better .

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2 Responses

  1. I make a carrot cake like this but had not thought about adding apricots. Looks great

  2. ..oh no comment is on the wrong post – tee hee

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