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Recipe: Mixed mushroom soup

Prep:

Cook:

Serves:

    You can use and mix any type of mushrooms to create this tasty soup.

    Serves: 6
    Preparation: 30 minutes
    Cooking time: 15 minutes in a pressure cooker, 45 in a pan

    Ingredients
    ● 350g mushrooms (cup, chestnuts or forestiere)
    ● 4 medium-sized potatoes
    ● 1 onion
    ● 1.5 litre vegetable stock
    ● Olive oil

    To serve:
    ● 150g chestnut mushrooms diced into small pieces
    ● A dash of single cream, crème fraîche or pareve cream
    ● 15g flat parsley, finely chopped

    Method
    ● Peel the potatoes and quarter them.
    ● Wash the 350g of mushrooms and cut them in half.
    ● Slice the onion and put it in a pressure cooker or a large saucepan with 4-6 tablespoons of olive oil and sauté until it is golden brown.
    ● Add the vegetable stock, turn heat up and bring to the boil.
    ● Add the halved mushrooms and potatoes and cook in a pressure cooker for 10-15 minutes or at medium temperature for 30 minutes in a traditional saucepan on a hob.
    ● Use a slotted spoon to transfer the vegetables and some of the stock to a blender.
    ● The soup should be a velvety texture - not too thick, not too liquid. Add the stock gradually so as not to thin it too much.
    ● To serve: dice the remaining 150g of mushrooms and sprinkle them over the soup with the parsley and a bit of cream.

    Method
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