When I first moved to London I worked in the Neal Street Restaurant in Covent Garden. It was famous for its wild mushrooms, and my mate Gennaro used to go out every day during mushroom season to find them. It was in this restaurant that I tasted a real mushroom soup for the first time. Those awful tins of mushroom soup that we've all tasted just became a distant memory! The nice thing about nearly all mushrooms is that, if cooked correctly, they do have wonderful flavour. If you were to use a field of Portabello mushrooms to make a soup, just adding a tiny bit of dried porcini into the base would make the whole thing more luxurious.
Nutritional Information - Amount per serving:
- Calories 175kcal
- Carbs 8.3g
- Sugar 4.1g
- Fat 11.5g
- Saturates 3.4g
- Protein 9.0g
This recipe is adapted from:
BUYING SUSTAINABLY SOURCED FISH
Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council