Mushroom stroganoff soup – Food & Home Magazine

Ingredients

• 30ml (2 tbsp) butter
• a clove of garlic, peeled and sliced
• 800g mixed wild mushrooms
• salt and freshly ground black pepper, to taste
• 1 red onion, peeled and diced
• 2 sticks of celery, trimmed and finely chopped
• 2 bay leaves
• 2 litres chicken or vegetable stock
• 100g white rice
• 150ml sour cream
• zest and juice of 1 lemon
• 4 slices of ciabatta bread
• extra virgin olive oil, to taste
• 50ml fresh flat-leaf parsley, finely chopped
• freshly ground nutmeg, to taste