Saturday, January 5, 2019

Vegetable Soup homemade and very tasty



Half chopped brown onion skin included

Head off half a celery bunch roughly chopped

One carrot with skin left on sliced 

Handful of fresh parsley

Handful of fresh thyme


Placed all the above ingredients into  a pressure cooker and added water to cover about an inch above the vegetables.  Brought to the boil before placing on the lid then cooked in the pressure cooker for 5 minutes.  Left to cool and placed in the refrigerator overnight.

Next day strain the vegetables from the stock and discard. Add half a grated carrot, small can of champignons stems and pieces, handful of curly parsley with stems removed and chopped finely, 1 teaspoon oyster sauce, 1 teaspoon soya sauce.  Cook for 15 minutes on low heat then add 2 serves of egg noodles and cook them as directed, 3 minutes.  Test for taste and add more oyster sauce if required.  I did not add salt as this is in the soya sauce.  Serves 3 to 4.  Let sit for a few minutes after serving as is very hot.   ENJOY


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