1 Whole Celery Flat Mushrooms 12 or 13 large [about 900g] 1 Tbsp Crushed garlic 250ml Canola Oil drizzle of Olive or Avocado Oil 1 Tbsp Butter Rock Salt & Black Pepper [if you want a bit extra flavour try a Tablespoon of Marmite] Method: Add 1 Litre of water to a large pot, dissolve the stock in the water to make a double-strength stock, then bring the stock to a simmer. Cut celery into small pieces [diced] add to the stock. Cook until the celery is soft. Add the crushed garlic and stir. Set aside 4 large mushrooms , dice the remaining mushrooms and add to the stockpot. No need to peel the mushrooms, just give them a wipe with a clean damp cloth. Drizzle the remaining 4 large mushrooms with Avocado Oil or Olive Oil, season with rock salt and cook In a [not-preheated] bench-top oven for 10 minutes at 200ºC. or you could grill them [the point is to reduce the moisture to intensify the flavour]. Allow to cool for safe handling, then dice into “diced beef” sized chunks. Once the celery and mushrooms are cooked, take off the heat allow to cool a bit, add the 250ml Canola Oil and then carefully blend with a stick mixer [keeping the blender-blade submerged will avoid flicking hot soup around!]. Once the soup is well blended, add in the diced oven-baked mushrooms and stir in 1 Tbsp of Butter to finish. Garnish with freshly ground black pepper to taste. Note: The fibre in the celery will continue to absorb moisture as it cools. You may need to add extra water when reheating the soup. Support Groups NEW SUPPORT GROUPS Retina NZ recently established two new support groups in Feilding and Palmerston North. These groups aim to provide information and support for anyone with any level of sight loss.
1 Whole Celery Flat Mushrooms 12 or 13 large [about 900g] 1 Tbsp Crushed garlic 250ml Canola Oil drizzle of Olive or Avocado Oil 1 Tbsp Butter Rock Salt & Black Pepper [if you want a bit extra flavour try a Tablespoon of Marmite] Method: Add 1 Litre of water to a large pot, dissolve the stock in the water to make a double-strength stock, then bring the stock to a simmer. Cut celery into small pieces [diced] add to the stock. Cook until the celery is soft. Add the crushed garlic and stir. Set aside 4 large mushrooms , dice the remaining mushrooms and add to the stockpot. No need to peel the mushrooms, just give them a wipe with a clean damp cloth. Drizzle the remaining 4 large mushrooms with Avocado Oil or Olive Oil, season with rock salt and cook In a [not-preheated] bench-top oven for 10 minutes at 200ºC. or you could grill them [the point is to reduce the moisture to intensify the flavour]. Allow to cool for safe handling, then dice into “diced beef” sized chunks. Once the celery and mushrooms are cooked, take off the heat allow to cool a bit, add the 250ml Canola Oil and then carefully blend with a stick mixer [keeping the blender-blade submerged will avoid flicking hot soup around!]. Once the soup is well blended, add in the diced oven-baked mushrooms and stir in 1 Tbsp of Butter to finish. Garnish with freshly ground black pepper to taste. Note: The fibre in the celery will continue to absorb moisture as it cools. You may need to add extra water when reheating the soup. Support Groups NEW SUPPORT GROUPS Retina NZ recently established two new support groups in Feilding and Palmerston North. These groups aim to provide information and support for anyone with any level of sight loss.