Directions
- 1Pour a little olive oil into a pot.
- 2Add minced garlic and half an onion to the pot.
- 3Brown the onions and garlic until they get a little soft.
- 4Add about two cups of mushrooms to the pot and let them brown up a little bit.
- 5Throw in a little more olive oil, a little bit of pepper, and turmeric.
- 6Add a little bit of chicken stock (or vegetable/bone broth) to bring moisture.
- 7Cook for a maximum of 10 minutes to soften the mushrooms and integrate flavors without overcooking.
- 8Scoop all the cooked ingredients into a blender.
- 9Add two to three cups of broth to the blender.
- 10Blend until smooth.
- 11Heat up the soup and serve.
- 12Finish with a little bit of Maldon sea salt on top.
- 13Optionally, serve with sourdough toast on the side.
Ingredients
- Olive oil
- Minced garlic
- 0.5 Onion
- 2 cups Mushrooms
- Black pepper
- Turmeric
- Chicken stock
- 2 cups Broth
- Maldon sea salt
- Sourdough toast
Equipment
PotBlender
Tips
- Do not overcook mushrooms to retain most of their nutrients.
- Mushrooms develop vitamin D if put in the sun.
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