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Wild mushroom soup by Nikki Legon

Wild mushroom soup by Nikki Legon

Wild mushroom soup...

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Serve 6


1kg mixed wild mushrooms, cleaned and sliced

2 cloves of garlic, peeled and crushed

1 red onion, peeled and finely chopped

1 tsp dried thyme leaves

1½ litre vegetable stock

3 tbsp mascarpone cheese

salt and pepper

 

 

METHOD

Heat some light olive oil to a large pan and heat until it is nice and hot.

Add the mushrooms and stir to coat in the oil.

Add the garlic, onion and thyme and a little seasoning.

Cook on a low heat for 20 minutes.

Add the stock and season to taste.

Simmer for another 20 minutes.

Remove some mushrooms and whizz in a blender to make a puree, pour back in adding the mascarpone.

Adjust the seasoning and serve.