Mushroom Soup
600g button mushrooms
quatered
2 red onions finely chopped
3 cloves garlic grated
1 litre of veg stock
3 bay leaves
1 tbls of fresh thyme
Juice of 1/2 lemon
salt & pepper to taste
Method
Heat up some olive oil in a pot adding adding the mushrooms first and stirring quickly for a minute or two.
Then add the onions, garlic, thyme and a bit of salt.
Add the veg stock and bay leaves and simmer for 20 minutes.
Leave aside to cool, remove bay leaves and blend on a low speed so there is a bit of bite with the mushrooms.
Season with salt, freshly ground black pepper a squeeze of lemon
For a creamy taste replace 500ml of the veg stock with milk, or add a dash of cream or mascapone when serving.
If possible try adding some wild mushrooms to the mix for some more defined flavours.
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