Mushroom Soup From The Tummies' Kitchen

Soup diet day 4 - I did a fairly common dish tonight but continued to follow the winning formula I had with the carrot soup - that is to add some tasty toppings to it. Since it is not mushroom season just yet, I have bought some rather nice cultivated ones instead, but feel free to use what ever mushrooms you can lay your hands on. Adding a little dried puccini mushrooms will greatly enhance the end result but do use it sparingly as it can overwhelm the dish with its very strong flavour. Another satisfying meal without any meat - and the soup diet will go on.

serves 4

you'll need;

600g of button mushrooms, cleaned and sliced

5g of dried puccini mushrooms, soaked and reserve soaking water

2 onions, shopped

2 bay leaves

olive oil

knob of butter

3 tbs of flour

1.5 l of vegetable stock

salt and pepper to taste

you'll also need;

150g of button mushrooms, sliced

1 punnet of shimeiji mushrooms, separated

1 punnet of shitake mushrooms, sliced

2 king oyster mushrooms, thickly sliced

3 cloves of garlic, sliced

sprig of rosemary, chopped

sour cream, thinned out with some water

Saute chopped onions til translucent then add in the sliced mushrooms and continue to cook for 10 minutes. Add the flour and cook for a further 5 to 8 minutes.

Add stock, bay leaves and puccini mushrooms and the soaking water and simmer for an hour.

Remove the bay leaves and blend til smooth, check for seasoning.

Meanwhile, fry garlic til lightly brown - follow with  the rosemary and mushrooms. Fry on high heat for 5 minutes, season with salt and pepper and a drizzle of balsamic vinegar.

Ladle soup into a bowl, top with some saute mushrooms, drizzle with some sour cream. Dinner is served hot with some toasted bread of your choice.