Many years ago I emailed this note to a friend – who kept it, and later reminded me of it.
No hobbits were harmed in the making of this soup; it just uses a lot of mushrooms! This is a quick and easy meal for a wine day.
While I’m thinking about Advent cookery – this weekend I suddenly felt a soup coming on. So I sautéed a pound of sliced mushrooms and a huge onion, then added many glugs of red wine, a little veggie stock starter, a can of tomato paste and water to suit. While that came back to a simmer, I cut four or five hothouse tomatoes into big chunks and threw them in along with a lot of chopped basil and more wine, just in case. In about half an hour I served it up with crusty bread. Yum!
Photo is from the internet. My soup didn’t have chick peas in it. But it will next time!