Serves 4, prep time 25 minutes, cooking time 50 minutes
INGREDIENTS
1 large chopped onion
1 tbsp of butter
2 garlic chopped cloves
Salt and pepper
½ tsp of cumin seeds
1 litre of hot vegetable stock
750g mushrooms, washed
A handful of fresh basil leaves
1 tbsp of mushroom soy sauce
1 pint of fresh cream
Chopped chives to serve
METHOD
In a large pan melt the butter, then add the onion and garlic.
Season and saute the onions until they are soft.
Add the cumin seeds, pour in the vegetable stock and bring to the boil.
Next add the mushrooms, basil and soy sauce.
Let the pan simmer for 40 minutes until the mushrooms have soaked up the stock.
Pour in the cream and stir, bring back to the boil and turn off the heat.
Using a handheld blender carefully blitz the soup in the pan until it’s a smooth texture.
Finally, ladle into bowls and serve topped with some chopped chives and fresh bread.