Aishling Moore: How to make a one-pot wonder mussel and chorizo soup
Aishling Moore: "The key to any good soup is the stock, especially so in a broth. For this recipe, I’ve used a little fish stock that I had stashed in the freezer but a good quality vegetable stock will do the job here too." Picture: Chani Anderson.
Is there anything more comforting than a big pot of soup bubbling away on the stove?
When I cook at home I like to maximise my time in the kitchen, cooking two to three meals at once. I’ll fill the inactive cooking time with chopping, portioning, making and taking stock.
