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Aubergine Soup

This unusual soup shows a touch of Turkish influence.

ingredients

serves 6 - 8
100 m (4 fl oz) olive oil
75 g (3 oz) mushrooms, quartered
1 large onion, coarsely chopped
1 large tomato, cut into eighths
1 large aubergine, peeled and diced
700 ml (1 1/4 pt) beef stock
2.5 g (1/2 tsp) dried parsley
pinch salt
pinch white pepper
pinch dried thyme
pinch dried marjoram
pinch grated nutmeg

method

1. Heat the olive oil in a large pot over a low heat.

2. Add the mushrooms, onion and tomato and saute for 10 minutes.

3. Add the remaining ingredients to the pot.

4. Cover and simmer for 35 to 40 minutes.

5. Serve hot.

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