Winter warmers

Roasted Vegetable Soup with Dried Chanterelle Mushrooms Recipe

Name: Roasted Vegetable Soup with Dried Chanterelle Mushrooms Recipe
Prep time: 15 min
Cook time: 40 min
Yield: 4
Ingredients: 15g dried chanterelle mushrooms; 2 x 500ml packs Maggie Beer Vegetable Stock; 2 carrots, roughly chopped; 1 parsnip, roughly chopped; 350g jap pumpkin, peeled & roughly chopped; 1/3 cup (80ml) Maggie Beer Extra Virgin Olive Oil; 3 sticks celery, thinly sliced; 1 zucchini, roughly chopped; 2 tbspn rosemary leaves; 12 sprigs lemon thyme; 1/2 cup young celery leaves; Sea salt & freshly cracked black pepper, to season; Maggie Beer Extra Virgin Olive Oil, extra, to serve

This comforting soup is a celebration of depth and simplicity. Maggie Beer’s recipe brings together oven-roasted vegetables and the rich umami of dried chanterelle mushrooms, creating a bowl full of warmth and flavour. Perfect for chilly evenings or a wholesome lunch.