🥘 Carole’s mushroom, celery and pasta soup…

This soup is made with leftover mushroom and celery pasta and has a fabulous flavour after being steeped in the pasta sauce.

Take the leftover mushroom and celery pasta, whizz it in a blender or, 10 seconds in a thermomix. Be careful not to over blend, you want to retain a chunky texture. Simply add a few chopped boiled potatoes and slices of chopped ham if you like.

🥘 Carole’s mushroom and celery pasta…

Ingredients:

1 tbsp olive oil
1 chopped onion
1 small leek, chopped
2 sticks celery, chopped
6 large green olives, chopped
4 button or chestnut mushrooms, chopped
6 balls tagliatelle
1 x 250g jar Filippo Berio grilled vegetable pasta sauce
parmesan cheese
fresh parsley

Step by step:

Step 1

Add the olive oil to a pan and fry off the onions, celery, leeks and mushrooms and sauté for 5 minutes. Meanwhile put your pasta in a pan of boiling, salted water and cook according the pack instructions.

Add 2 tbsp water to the vegetables and continue cooking for another 5 minutes, stirring regularly so they don’t stick.

Step 2

Add the pasta sauce, stir thoroughly and cook for another 5 minutes. Add extra water if you want to thin the sauce.

Step 3

When the celery is softening, add the olives and parsley and cook for another minute or so.

To serve

Add the cooked pasta to the sauce and stir through well. Serve in one big preheated bowl for everyone to dive into, or individual bowls.

**Filippo Berio Extra Virgin Olive Oil £8.60 / 500ml**

Add a good drizzle of olive oil over the pasta and have a bowl of parmesan on the table with some crusty bread for mopping up the delicious sauce.

***Sainsbury’s Parmigiano Reggiano £3.40 / 200g***

Notes:

The quantities in the recipe here are ideal for 4 people. If there is only 2 of you, keep the leftover pasta, it makes a wonderful soup and you get two meals for £5.

Did you know?

Filippo Berio pasta sauce is gluten and lactose free. Made using only natural ingredients with no artificial flavourings or preservatives, the sauce has a traditional Italian flavour and tastes just like homemade.

Ingredients verdure grigliate sauce:

Tomato 78% (Tomato Pulp, Tomato Purée), Onion 4%, Grilled Aubergines 3%, Grilled Red Peppers 3%, Grilled Yellow Peppers 3%, Grilled Courgettes 3%, Filippo Berio Extra Virgin Olive Oil 2%, Sugar, Garlic, Salt, Concentrated Lemon Juice, Oregano, Black Pepper.

🥘 Carole’s mushroom stir fry…

We used Tilda Jasmine rice from Tesco 250g / 95p. Chestnut mushrooms at Tesco or LIDL 69p 300g punnet 06/10/22

Ingredients:

2 spring onions, halved and sliced lengthways
100g savoy cabbage, thinly sliced
250g chestnut mushrooms, halved
2 tbsp olive oil
50g mint leaves
200g jasmine rice

For the dressing:

2 tbsp chilli oil
2 tbsp runny honey
2 tbsp light soy sauce
1 tbsp teryaki sauce

**Filippo Berio chilli oil £3, Lee Kum Kee 85p, and Amoy light soy sauce £1 with Tesco clubcard**

Step by step:

Cook the rice as per the packet instructions.
Meanwhile heat 2 tbsp oil in a large deep non stick frying pan (or wok) over a high heat, and stir fry until the vegetables are just tender (approx 5 mins). Stir occasionally to prevent them sticking.
When the vegetables are just starting to brown, add the mint leaves. Whisk the dressing ingredients together or shake them in a clean, sealed jam jar.
Serve on a bed of rice or mixed through the rice, as you prefer. Serve with the dressing drizzled over or served in a small jug.

🥘 Carole’s mushroom soup…

Use dried porcini mushrooms to make this flavoursome soup. Remember to strain them before adding them to the soup as they can be gritty. You will need a blender and the Braun range of stick blenders start at just £20.

Ingredients:

1 handful of dried porcini mushroom
1 medium size onion, finely chopped
300g chestnut mushrooms, chopped
1 vegetable stock cube
2 tbsp olive oil
2 tbsp single cream
Chopped parsley

Step by step:

Soak the porcini mushrooms in hot water
Place the onion in the pan with the oil and sauté for 3 mins
Add the chopped chestnut mushrooms and sauté for about 5 mins. Stir occasionally so they don’t stick
Add 1 litre of hot stock
Add your (strained) porcini mushrooms and cook for another 10-15 mins
Blend the mushrooms and then add your cream and optional porcini liquid
Check the seasoning
Serve in hot bowls, with chopped parsley

Tips:

When you strain the porcini mushrooms, set aside the liquid, so you can add that later if you like a slightly stronger, mushroomy flavour

Add two thirds of packet rice during the last 5 mins of cooking time for a thicker, crunchier soup