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Mushroom Soup

Recipe by Tobie Puttock

  • 2 tbsp extra virgin olive oil
  • 1 onion, peeled and finely diced
  • 1 celery stick (60g), washed and finely diced
  • 1 large leek (160g), trimmed, washed and finely sliced
  • 4 garlic cloves, peeled and finely sliced
  • 10g rosemary leaves, coarsely chopped
  • 2 bay leaves, fresh or dried
  • 500g mushrooms, finely sliced
  • 1L chicken or vegetable stock
  • Parmesan cheese, grated
  • Olive, truffle or chilli oil to taste (optional)
  1. In a pot large enough to comfortably hold all of the ingredients, heat the two tablespoons of olive oil over a medium heat. Add the onion, celery, leek, garlic rosemary and bay leaves, and gently sauté while stirring for ten minutes or until the onion is soft, translucent and without colour. If you find the heat is too intense reduce it to low. The timing in this step is not important – the importance is the texture of the onion.
  2. Once the vegetables are soft, increase the heat to high, add the mushrooms and cook while stirring for five minutes or until the mushrooms begin to brown. Add the stock or water, bring to the boil and then reduce to a simmer for 30 minutes.
  3. Use a blender, stick blender or food processor to pulse the soup so it’s not a puree and still maintains its texture.
  4. Serve with a cheeky grating of parmesan and a drizzle of olive, chilli or truffle oil.

Serves 4.

Watch Tobie make it here.

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