It is also super easy to make.
Ingredients:
300g mixed mushrooms (preferably forest mushrooms)
3 large onions
3 low sodium organic beef stock cubes
salt and pepper to taste
Parsley to garnish (or any green herb you like, I use dill a lot)
Method:
Cut the onions in half rings. Sauté them in a tall pen (you guessed it, I use my Dutch oven) until translucent.
Slice the mushrooms the way to like it. It doesn't have to be uniform.
Add the mushrooms to the onions and continue to cook until mushrooms are slightly done and the onions become soft and almost creamy.
Boil some water to dissolve the beef stock cubes and add it to the onion mixture.
Add in 3l or boiling water, salt and pepper to taste and simmer gently until mushrooms are fully cooked
Pour the mixture carefully into a blender (I love my Vitamix) and blend it until really creamy.
Adjust your seasoning and you are ready to serve.
Chop up your green herbs (parsley and dill work the best) and garnish the soup.
I like this soup as is, but it is even better if you stir in a spoon of yoghurt of your choice (I use coconut yoghurt or almond when in WildFit Spring)
Best in: WildFit Spring
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