Stopping at Sunday's Pokeno Market, I discovered a stall selling large bundles of fresh watercress. With visions of one of my favourite soups, I hurried home to make one of my fave soup recipes. Here it is below...
The peppery tang of fresh watercress soup sparks up the winter menu.
Cooking with mushrooms in autumn is as natural as copper leaves falling off a tree - they smell of the season. Add the fragrance of red wine and a dash of cream and its perfect with a cheese topped omelette from under the grill.
A sauteed mushroom filling has more flavour than a sauce!