Mushroom and Chorizo Minestrone
Give the classic Minestrone an update with mushrooms and chorizo that is sure to satify on a winter's day.
- 200g peeled and sliced onions (approximately two medium sized onions)
- 375g potatoes, peeled and cubed 2cm
- Salt and freshly cracked black pepper
- 2tbs olive oil
- About 450g mushrooms, use a variety if you like or all one kind, sliced
- 1 clove of garlic, crushed
- 1/2 tsp smoked paprika
- 100g chorizo, cut into 1cm pieces
- 100g orzo pasta
- 125ml white wine
- 1.2L vegetable stock
- 1tbs chopped chives for serving (optional)
- Peel the onions and slice them through the root, like a cake, into thin slices. Peel and dice the potato into 2cm cubes and cut the chorizo sausage into 1cm pieces. Cut all the mushrooms into wedges as per the onions and crush the garlic.
- Heat the oil in a large saucepan over moderate heat and saute the onions, diced potato, salt and pepper, smoked paprika, all the mushrooms, chorizo and the crushed garlic until golden brown. Cover the pan with the lid for a few minutes while sauteing so that it does not take on too much colour, stir frequently to prevent sticking and burning. Do not be tempted to add more oil, the sauteing process takes about 8 - 10 minutes.
- Add the orzo pasta and mix well.
- Once you are happy with the amount of colouring on the vegetables, deglaze the pan with the wine and cook until all the wine is absorbed.
- Add the stock, cover the pan with a lid and bring the soup to a gentle simmer, stir frequently to prevent the pasta sticking to the base of the pan and gently simmer for 25 minutes over low heat.
- Serve the piping hot soup with a sprinkling of chopped chives, if liked, and warm bread on the side.