Recipes Teresa Cutter's Atlantic Salmon Mushroom Soup
Teresa Cutter's
Atlantic Salmon Mushroom Soup
Serves 2
Cooking time 20mins
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Ingredients
- 1 litre good quality vegetable or chicken stock
- 1 lemongrass stem, finely chopped (white part only)
- 1 tsp ginger, chopped
- 4 kaffir lime leaves
- 250g shiitake mushrooms
- 2 cups sweet corn kernels
- 2 x 95g tins SAFCOL Premium Atlantic Salmon in Springwater, drained
- 2 spring onions, sliced
- 1 bunch coriander or Thai basil leaves
- 2 handfuls baby English spinach leaves
- 1 lime
Method
- Combine the stock, lemongrass, ginger and kaffir lime. Bring to the boil.
- Add the mushrooms and sweet corn; simmer over medium heat for 8 - 10 minutes.
- Add the salmon, spring onion, coriander and spinach just before serving.
- Divide the soup into bowls and drizzle over a little lime juice.
- Serve immediately and enjoy.
