Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 63

Mushrooms make a delightful broth. You can use any type – field, portobello, shiitake or delicate little button mushrooms. Leave out the carrots and other vegetables, and add 225g (8oz) sliced or chopped mushrooms to the onions and celery after they have been frying for 5 minutes. Pour in the stock, bring the boil and simmer for 10–15 minutes, then stir in 2 heaped tablespoons of chopped flat-leaf parsley before serving.