As winter is still suffering on so are my soups. I really like making a big pan of soup and having it for a few days. Not only does it mean that you know what you're having for a couple of days so that one less thing to think of, but also you only actually have to do the cooking once so the other days its really quick!
Having said that these soups are so quick and easy to do it hardly seems right to call it cooking at all.
The recipe that inspired this one we posted by a friend from group on Facebook and I tweaked it a bit to add a bit more flavour. In the original recipe you add the quark at the beginning but I would cook the soup first without it and add the quark to each individual portion as I eat them. That way it keeps better or you can freeze it.
I also think it could be used as a sauce base for pasta dishes or Swedish meatballs.
Serves 3
Free EE/Green
2 punnets Mushrooms, halved
1 onion, roughly chopped
2 cloves garlic, roughly chopped
White wine vinegar
Thyme
Veg or chicken stock (I love the knorr stockpots they give a really luxurious deep flavour)
1 tsp Peppercorns
1/2 tub quark (more or less depending on taste)
- Soften the onions in fry light for a couple of minutes then add the garlic and continue for a minute. Add a splash of white wine vinega, stir and put the lid on for a 2 minutes.
- Add the mushrooms, a good sprinkle of thyme and peppercorns. Cover with water, bring to the boil and simmer for 15 min or till tender.
- Blend the soup. Stir in the quark and blend again to desired constency.
- Top with another good grind of pepper and enjoy!
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