Instructions: I cant remember where this came from, or how far away it is from the original version. Its lovely and lemony, but if youre not too fussed on lemon-peel flavour, you may like to add less peel.

1. Chop the onion, garlic and mushrooms finely. Dont chop the mushrooms

*too* finely though.

2. Saute the onion in some of the vegetable stock until softened. Add the garlic and coriander and stir for about a minute.

3. Add the mushrooms and cook over a gentle heat, stirring occasionally, for 3-4 minutes. Stir in the remaining stock, the lemon rind and the parsley. Bring to simmering point, cover and simmer for 10 minutes.

4. Season to taste, then stir in the breadcrumbs and cook for 1 minute longer.

5. Serve immediately, or freeze. Freezes well, and the breadcrumbs dont absorb too much liquid while youre cooling it.

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