Soups are all year favorites, but there is a limit to how many cream of chicken soups you can eat in one lifetime. This soup is a simple recipe, but provides a different tasting and nourishing soup for the family. All the ingredients can be found at the local fresh market, and although the original recipe calls for button mushrooms, any fleshy mushroom will do.
Heat the oil in a saucepan and gently cook the onion until soft but not colored.
Trim, clean and slice the mushrooms and add to the pan, along with half the parsley, the lemon zest and season well.
Cook for 3-4 minutes until the mushrooms start to soften.
Now add the stock and bring to the boil. Simmer for five minutes until tender.
Take off the heat.
Add the crushed garlic and the rest of the parsley.
Stir and then liquidize with a soup blender.
Taste and adjust seasoning as necessary, and serve in four individual soup plates.
|Vegetable oil||1 tbspn|
|Onion, peeled and chopped||1|
|Lemon zest||1 lemon|
|Vegetable stock||500 ml|
|White button mushrooms||250 gm|
|Garlic crushed||2-3 cloves|
|Salt and pepper|
|Parsley freshly chopped||2 tbspns|