Soup for a cold and wet 2 November

2 Nov Soup

Ingredients and method

You need:
the leftover juices and fats from a (beef) sausage, beetroot and shallot casserole
some chicken bones that you found in the freezer (wings mainly) with a bit of meat and skin on them

Boil the above with a couple of onion ends (the bits you cut off, including the skin) to make stock.
Strain through a colander.
Take any meat off the bones, chop it and chuck it in with the stock.

Then add:
Some sliced mushrooms
a small chopped onion (or half a large one! – not that it matters really)
some leftover pumpkin that was mashed with coconut milk

more water if necessary

Reheat and cook the mushrooms and onion.
Whizz in liquidiser.

 

Lovely dark mushroom soup with a few extra mushrooms to slice and fry for garnish