Prep time: 10 minutes, Cook time: 30 minutes, Serves: 2
1½ tsp olive oil
1 onion, finely chopped
500g wild mushrooms, wiped clean
500g cultivates mushrooms; button or brown mushrooms are fine
2 garlic cloves, crushed
Few sprigs thyme
2 tomatoes, chopped
1.2 litres vegetable stock or miso
2 tbsp of low fat yoghurt
A pinch of sea or vegetable salt and pepper
2 tbsp flat leaf parsley, chopped
Method:
Heat the oil in a frying pan and cook the onions for 10 minutes or until it starts to soften, without colouring. Wipe the mushrooms with damp cloth, trim the stalks and slice finely. Add the mushrooms, garlic and thyme to the pan and cook for 5 minutes. Add the tomato paste and the stock and simmer gently for 20 minutes or until tender.
Wisk in yoghurt (it may curdle but it will taste exactly the same), sea salt and pepper to taste. Scatter with parsley and serve in ward soup bowls.
Utensils:
- Large saucepan
- Sharp knife
- Small bowl for ingredients
- Wisk
- Garlic crusher
We’ve read The Great Gatsby and Tender Is The Night, but F. Scott Fitzgerald’s greatest work (we believe) comes in the form of a letter written in 1933 to his 11-year-old daughter Scottie. He chronicles a list of things to worry about, not to worry about and to think about. Here’s something every girl ought to take on board …