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.

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

Step by step:

1. Cook the rice as per the packet instructions.
2. 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.
3. 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.
4. 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.

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:

1. Soak the porcini mushrooms in hot water
2. Place the onion in the pan with the oil and sauté for 3 mins
3. Add the chopped chestnut mushrooms and sauté for about 5 mins. Stir occasionally so they don’t stick
4. Add 1 litre of hot stock
5. Add your (strained) porcini mushrooms and cook for another 10-15 mins
6. Blend the mushrooms and then add your cream and optional porcini liquid
7. Check the seasoning
8. 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

Carole’s Moroccan bean soup HERE