Ingredients
Instructions
- Break the dried mushrooms up small before they meet anything else. A whole dried cap will still be rubbery when the soup is ready, because nothing in a thickened liquid helps water reach its middle.
- Whisk the flour through the milk powder while both are still dry. Flour tipped into hot liquid seizes into lumps immediately; buffered by the milk powder it disperses before it ever gets wet.
- Add the mushrooms, lemon rind, dried onion, salt and pepper, then pour the boiling water in slowly while you stir. A steady stream keeps the flour moving — all at once and it sets around the whisk.
- Keep stirring over the heat for a quarter of an hour, until it thickens and the floury smell has gone. Raw flour tastes chalky, and it is the most common fault in a soup built from a dry mix.
- Drop the heat, cover it and let it tick over for another twenty to thirty minutes. The mushrooms need that time to soften and give their flavour back to the liquid, and the soup reads thin if it is served the moment it thickens.
- Made up it keeps three days in the fridge and thickens as it sits, so loosen it with water when reheating. The dry mix bagged on its own is the part that lasts — six months in a sealed jar away from light.
Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 427 kcal | 121 kcal |
| Protein | 22.8 g | 6.4 g |
| Fat | 19.7 g | 5.6 g |
| saturated | 12.2 g | 3.5 g |
| Carbohydrate | 39.8 g | 11.3 g |
| sugars | 29.4 g | 8.3 g |
| Fibre | 1.3 g | 0.4 g |
| Sodium | 859 mg | 243 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
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