This is a quick recipe is a handy one to have up your sleeve for cold, damp days when you really just need a warming winter soup. Mushrooms are rich in minerals, Vitamin D, Vitamin C and Vitamin B6 as well as complex carbohydrates. I use parsley here as it’s full of iron and Vitamin C. This is bound to be a nutritional boost!
Method
- Prepare and quarter the mushrooms, keeping a few aside for serving (slice those).
- Finely chop the onion and crush the garlic.
- Heat the oil in a pan, add the vegetables and fry over medium heat for 3-4 minutes or until the onions start to sweat.
- Add the broth, bring to the boil and simmer for 10 minutes.
- Add parsley, salt and pepper.
- Puree using a food blender.
- Add a little cream, blend again. Add more cream to taste. Ready to serve!
