Kangaroo Image via Treehugger

Kangaroo and Mushroom Soup Ingredients:

• 25g of Diced Kangaroo Meat
• 250g of Button Mushrooms
• 3 Cups (750ml) of a Clear Fat-Free Vegetable Broth
• 2 Celery Stalks
• 1 Red Onion
• 1 Clove of Garlic
• 4 Tablespoons of Light Sour Cream or Crème Fraiche
• 2 Tablespoons of Olive Oil
• 1 Tablespoon of Chopped Fresh Thyme (or 1 Teaspoon of Dried Thyme)
• 1 Tablespoon of Dry Sherry
• 1 Tablespoon of Worcestershire Sauce
• Freshly Ground Sea Salt (for seasoning)
• Freshly Ground Black Pepper (for seasoning)
• Additional Fresh Thyme for Garnishing (optional)

Note: If you wish to make your own clear fat-free vegetable broth then check out this great Making Clear Fat-Free Vegetable Broth recipe

Image by Tim Patterson via Flickr

Method:

1. Peel and dice the onion
2. Peel and crush the garlic (a garlic press is the easiest way to do this)
3. Rinse and chop the celery
4. Rinse, trim and roughly chop the button mushrooms
5. Rinse and chop 1 tablespoon of fresh thyme. You may also wish to rinse and trim some extra fresh thyme for use as garnishing (optional)
6. Heat olive oil in a large saucepan
7. Add diced kangaroo and fry for about 5 minutes or until the kangaroo becomes golden brown all over
8. Using a slotted spoon remove kangaroo meat from the pan, allowing any excess oil to drain off and set aside
9. Add the diced onion, the crushed garlic and the chopped celery and cook for 5 minutes
10. Now add the roughly chopped button mushrooms, the chopped thyme, the sherry and the Worcestershire sauce and season lightly with freshly ground sea salt and freshly ground black pepper
11. Cook for 2-3 minutes, stirring occasionally
12. Remove from heat and allow soup to cool a little before pureeing
13. Transfer mushroom mixture to food processor or blender and add half [1½ cups (375ml)] of the vegetable broth
14. Blend until smooth
15. Return blended mixture to the saucepan
16. Add the rested kangaroo meat and the remaining vegetable broth
17. Stir and bring to the boil, then reduce the heat to a simmer and cook for around 3 minutes
18. Stir in 2 tablespoons of light sour cream or crème fraiche and heat through
19. Adjust seasoning to taste
20. Serve when ready

Serving:

Ladle the kangaroo and mushroom soup into soup bowls

Top with a swirl of the remaining light sour cream or crème fraiche and a sprinkling of fresh thyme

Serve with chunks of toasted walnut bread as an accompaniment and enjoy

Serves 4