Topping:
- 300g cream, lightly whipped
- 2 tsps parsley, finely chopped
Soup:
- 150g onion, peeled and roughly chopped
- 2 garlic cloves, peeled
- 10g butter
- 10g olive oil
- 300g Portabello mushrooms, roughly chopped
- 800g water
- 2 tsps vegetable stock concentrate
- Himalayan sea salt and pepper to taste
Method:
- Chop onion and garlic. (TM: 2 secs/speed 5.)
- Add butter and oil and cook until soft and translucent. (TM: 10 mins/speed 2)
- Add mushrooms, water and stock paste and simmer gently for 30 minutes. (TM: 20 mins/100C/speed 2.)
- Place soup in a high powered blender and blend until smooth. (TM: Blend 1 min/speed 8.)
- Adjust seasoning to taste then pour into cappuccino cups and top with lightly whipped cream.
- Sprinkle on chopped parsley and serve.
Tips: You can add some black truffle pieces with the mushrooms or good quality truffle oil to the finished soup for an extra layer of flavour or use garlic and herbs in the soup.