Mushrooms Soup

October. The mushrooms season has started – and I love them.  And with the temperature going down, we might crave a good warming soup. Try this one. It is quick and easy.

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Serve 6

Mushrooms chopped- mix of white and brown (1kg) – Vegetable stock (1) – Onions chopped (2) – Garlic clove (1) – Vegetable stock (1l) – Greek yoghurt (4 Tbsp.) –  Chives (a few sprigs) – a handful of nuts (or chestnuts) – Salt & pepper – A pinch of chili flakes (optional) – olive oil.

1. In a pan, on a medium heat, warm up some olive oil. Then, add the onions and the garlic. Cook it for a few minutes.

2. Add the mushrooms and cook them for an extra 10-15 min. Then add the vegetable stock. Bring it to a boil, reduce heat and cook it for an extra 15 minutes.

3. Put the liquid in a blender. Add salt, pepper and chili flakes. Blend it for 1 minutes.

4. Put it back to the pan and then add the yogurt. Give it a good sir. Adjust the seasoning.

5. Serve the soup into bowls. Add the chives and the nuts.

Bon Appétit!

 

 

 

 

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