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Dash of olive oil
1 onion
2 cloves garlic
3-4 cups chopped mushrooms (experiment with varieties of mushroom)
Veg stock cube or chopped fresh herbs
Sprinkling of salt & ground black pepper
Water
Soften the garlic and onion in olive oil. Add the mushrooms and stir for a few minutes. Add the vegetable stock (enough to just cover the mushrooms – you can add soya milk to the finished soup if you want it thinner) Add the seasoning and let simmer for half an hour. Cool a little then put in a blender. Another winner!