Potato, broccoli and mushroom soup

by Marlene Green

Ingredients :
50g (50 ml) butter
2 cloves of garlic (finely chopped)
2 onions (finely chopped)
250g bacon pieces
4 potatoes, peeled and diced into small cubes
250g mushrooms (sliced)
250g broccoli (+/-), broken into little florets
50ml white wine {optional}
410g cream of chicken soup
300ml water
300ml milk
Juice and rind of ½ lemon OR 100ml sour cream
4 little sprigs of rosemary OR 10ml dry rosemary {added at the end}

Method :
1. In a large saucepan, brown the onions and garlic in butter, then add the bacon and cook until lightly brown. 2. Add the potatoes and mushrooms and cook for a few more minutes.
3. Add the rest of the ingredients and simmer for 25 - 30min or until the potatoes are soft.
4. To finish off, add the rosemary and season with salt and freshly ground black pepper (according to taste).

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Tip : To add more richness and a tangy flavor, some stilton or blue cheese could be crumbled into the soup.

recipe potato broccoli mushroom soup