Recipe - Country Mushroom Soup

1 md Onion (about 150g; 6 oz)
2 Garlic cloves
2 teaspoon Ground roasted coriander
8 ounce Mushrooms
2 pt Vegetable stock (made with a
cube if necessary)
One half md Lemon; grated rind of (up to
1)
2 tablespoon Chopped fresh parsley or
1 tablespoon Chopped fresh thyme or
marjoram
Salt and black pepper to
taste
4 ounce Fresh wholemeal breadcrumbs

I can't remember where this came from, or how far away it is from the
original version. It's lovely and lemony, but if you're not too fussed on
lemonpeel flavour, you may like to add less peel.

1. Chop the onion, garlic and mushrooms finely. Don't chop the mushrooms
*too* finely though.

2. Saute the onion in some of the vegetable stock until softened. Add the
garlic and coriander and stir for about a minute.

3. Add the mushrooms and cook over a gentle heat, stirring occasionally,
for 34 minutes. Stir in the remaining stock, the lemon rind and the
parsley. Bring to simmering point, cover and simmer for
10 minutes.

4. Season to taste, then stir in the breadcrumbs and cook for 1 minute
longer.

5. Serve immediately, or freeze. Freezes well, and the breadcrumbs don't
absorb too much liquid while you're cooling it. Posted to fatfree digest
V97 #189 by "Kate L (for President) Pugh" pugh@maths.ox.ac.uk on Aug 24,
1997