Thanks to Hattie Ellis for this recipe; we think it's a great bridge between end of year decadence and the start of a healthy new year. Hattie writes, "this dark autumnal soup is beautifully offset by a scatter of Mara’s Furikake, a seaweed-sesame seasoning with a touch of chilli."
Time: 60 mins
1.5 litres vegetable or chicken stock, or water
30g dried mushrooms
1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
350g fresh mushrooms
100ml red or white wine (optional but good)
3 x 2g packets of Mara Furikake
Greek yoghurt, to serve (optional)
1. Cover the dried mushrooms with some of the stock or water. Leave to soak for 15 minutes.
2. Meanwhile, soften the onion and garlic in the olive oil in a large saucepan over a medium-low heat (10-15 minutes), stirring occasionally, and seasoning with salt and pepper. As this cooks, chop up the fresh mushrooms and peel and chop the celeriac and apple.
3. Add the mushrooms to the pan, turn up the heat slightly and cook until the mushrooms give out their juices, stirring occasionally (about 7-10 mins).
4. Add the celeriac and apple and pour in the wine, if using, bubbling it up to burn off the alcohol.
5. Pour in the soaked dried mushrooms with their soaking liquid and the rest of the stock or water. Cover, bring to the boil then turn down the heat and simmer for 30 minutes, or until the celeriac is soft.
6. Whizz up with a stick blender or in a liquidiser, adding more stock or water if you want a thinner soup or are feeding more people.
7. If you like, stir a swirl of Greek yoghurt into each serving. With or without yoghurt, finish the dish with a scatter or Mara Furikake seaweed seasoning.