Lamb and Mushroom Soup
Spray a large pot with olive oil.
600g Free range leg of lamb, cubed, place in base of pot
10ml Lemon salt, sprinkle over lamb
10ml Garlic, minced, sprinkle over lamb
250ml Pesto, spread over lamb
1kg Tomatoes, quartered, on top of pesto
800g Mixed mushrooms, chopped, on top of tomatoes.
500ml Cold water, pour into pot, put lid on.
Bring to the boil without stirring or removing lid. Lower temperature and leave for two hours.
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