300g closed cup mushrooms, halved
Handful of Shiitake mushrooms
½ chopped onion
3 cloves of garlic
1 pint of veg stock
A dash of cream (optional)
1. Cook the onion on a low heat, in a frying pan with oil, until it’s nice and soft. Should take about 10 minutes,
2. Peel and crush the garlic with the flat of your knife. Add the garlic and mushrooms to the frying pan and turn up to a medium heat and cook for 5 minutes. Make sure that nothing burns!
3. Add the frying pan goodies into a pan containing a simmering mixture of the stock. Cook for 10 minutes.
4. Blend the mixture and add the cream if you’re using it. Enjoy!
Pepper always goes down fantastically with soup, and I like to swap out the shiitakes for other exotic mushrooms from time to time. Next week I’ll do a great recipe for bread to go with this.