Served cold or hot, rustic or pureed, mushroom soup pleases most palates. Recent evidence shows the mushrooms stimulate the immune system and can be both a filling and delicious way to manage weight.
Feel free to play around with different types of mushrooms. Here we used a mixture of field mushrooms and shiitake this time. Wild and cultivated work equally well here. You will find a great variety at the Newburyport Farmer’s Market, Sundays in the Tannery.
2 onions, peeled & chopped
2 cloves garlic, peeled & chopped
500g (1lb) mushrooms, sliced
3 cups white or green tea or water(optional: 1/4 cup marsala wine)
3-4 tablespoons natural yogurt/sour cream, to serve
1. Heat a generous glug of olive oil in a medium saucepan. Cook onion, covered for about 10 minutes or until soft. Stir every now and then.
2. Add garlic and mushrooms and stir fry for a few minutes.
3. Add tea or water and bring to the boil. Simmer, uncovered for 10 minutes or until the mushrooms are tender.
4. Puree soup using a stick blender, leaving some chunks or however you like. Taste and season with sea salt and pepper.
Serve with yogurt or sour cream on top.